Name: Italian Wedding Soup
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Ingredients: 1 large egg; 3 tablespoons finely chopped fresh chives; 2 teaspoons finely chopped fresh sage; 2 cloves garlic, (minced); ¾ lb 85 or 90% lean ground beef; ½ lb sweet or hot Italian sausage, (removed from the casings); ½ cup grated Parmigiano Reggiano; ⅓ cup Italian seasoned bread crumbs; ¼ teaspoon salt; 2 tablespoons olive oil; 1 medium yellow onion, (diced); 2 large carrots, (diced); 2 stalks celery, (diced); 6 cups high-quality chicken broth, (such as Swanson (do not use low-sodium)); 2 cups high-quality beef broth, (such as Swanson (do not use low-sodium)); 2 cups water; ½ cup dry white wine ((optional)); 1 bay leaf; ½ teaspoon salt; ¼ teaspoon white pepper ((okay to use black pepper)); 1 cup small pasta such as dittalini; 4 oz fresh spinach, (stems trimmed and roughly chopped (once prepped, you should have about 3 packed cups)); Parmigiano Reggiano, (for serving)

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Tender meatballs, tiny pasta, and a flavorful broth come together in this comforting Italian classic.