This is my version of Italian Wedding Soup. I like adding more vegetables to it for added nutrition. I also used ground chicken, rather than ground beef.
Firstly, make a batch of mini meatballs. I added an egg, spices, oats and italian bread crumbs. I like adding oats for nutritional purposes....sneaking in a bit of ground flax would be good too. Lightly fry them so they form a nice crust all around.
For the soup, I used turkey broth and added 4 cloves of minced garlic, pepper, basil (add whatever spiced you like) one diced carrot, one diced onion, one diced celery stock and a bunch of spinach. Add the meatballs and bring to a boil. Then add 1/2 cup of Acini de Pepe pasta and lower heat to simmer.....about 8 minutes. Serve with parmesan cheese. I also added a bit of parmesan cheese right in the broth as it was cooking. So good!