1-First Step: Prepare the mise en place Chop onion, slice carrots and celery into half-moons, mince garlic, and roughly chop spinach. Measure stock and tomatoes. This setup keeps things smooth and stress-free.

2-Second Step: Make the meatballs In a bowl, combine 1 lb ground beef or turkey, 1/2 cup breadcrumbs, 1 egg, 1/4 cup grated Parmesan, 2 minced garlic cloves, chopped parsley, salt, and pepper. Mix gently with hands until just combined, avoiding tough meatballs. Roll into 1-inch balls, about 24 total. Set aside.

3-Third Step: Brown the meatballs Heat 1 tbsp olive oil in a large pot over medium-high heat. Add meatballs in batches, browning 4-5 minutes per side until golden. They don’t need full cooking yet; remove to a plate. This step locks in juices for tenderness.

4-Fourth Step: Sauté the vegetables In the same pot, add diced onion, carrots, celery, and remaining 2 minced garlic cloves. Cook 5 minutes, stirring until softened and fragrant. Scrape up browned bits for extra flavor.

5-Fifth Step: Build the broth Pour in 8 cups chicken or beef stock, 28-oz crushed tomatoes, oregano, basil, salt, and pepper. Bring to a boil, then reduce to simmer. Add 1 cup ditalini pasta; cook 10-12 minutes until al dente.

6-Sixth Step: Simmer meatballs and greens Return browned meatballs to the pot. Simmer 10 minutes until meatballs cook through and flavors meld. Stir in 2 cups spinach; cook 2 minutes until wilted. Taste and adjust seasoning. If using kidney beans or zucchini, add with pasta.

7-Final Step: Finishing touches and serving Remove from heat. Ladle into bowls, grate extra Parmesan on top, and serve with crusty bread. For kids, hold back spices. This italian wedding soup recipe shines hot, but leftovers improve next day.