Let’s dive into the heart of this recipe — the steps to bring this Italian Wedding Soup to life. Remember, cooking is a journey, not a destination.

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes. This step always takes me back to my childhood kitchen, where the smell of onions and garlic meant something delicious was about to happen.
2. Meanwhile, in a mixing bowl, combine the ground meat, breadcrumbs, Parmesan, egg, oregano, salt, and pepper. Mix until just combined — overmixing can make the meatballs tough.
3. Form small meatballs, about 1 inch in diameter, and gently place them into the pot with the onions and garlic. Brown the meatballs on all sides, taking care to keep them intact.
4. Once the meatballs are browned, pour in the chicken broth and bring to a simmer. This step is where the magic happens — the broth absorbs all those wonderful flavors, just like how my grandmother’s soups always managed to capture the essence of every ingredient.
5. Add the pasta and cook until al dente, about 10 minutes. Stir in the spinach and let it wilt for about 2 minutes.
6. Finish with a sprinkle of fresh parsley, stirring it in just before serving. This final touch adds a burst of freshness to the dish.