Italian Wedding Soup 4 Steps
Tear the sliced bread into bite sized pieces and, using a food processor, buzz until it turns into breadcrumbs approximately the size of peppercorns. Set aside.
In a large pot, combine the chicken stock, water, carrots, celery and onions, bring to a boil. Simmer gently for 20-30 minutes until vegetables soften.
While the soup base is simmering, prepare the meatball mix. Combine the ground beef, ground pork, grated Parmigiana-Reggiano, fresh breadcrumbs, eggs, minced garlic cloves and chopped parsley, as well as salt and pepper to taste. Mix until just combined and begin forming meatballs approximately the size of a rounded teaspoon and place 1 inch apart on a parchment lined baking sheet. Broil the meatballs on high for 8-10 minutes until browned on top. Remove from the oven and immediately place into the simmering soup base along with any juices that have purged on the baking sheet.
Add the chopped spinach as well as cooked acini de pepe pasta to the soup, adjust with salt and pepper. Serve with additional grated Parmigiana-Reggiano on top.