Italian Wedding Soup with Meatballs

In a mixing bowl, combine the ground meat, egg, breadcrumbs, salt, and spices. Add the herbs and grated cheese into the mixture as well.

Using your hands, form the mixture into small balls, about one inch in diameter. Set aside the meatballs for later use.

In a skillet or saucepan, add a splash of oil and heat over medium heat. Add chopped leek, celery, and grated carrot to the pan, and sauté until the vegetables are softened, about 3-4 minutes.

Make sure to stir occasionally to avoid burning. Once cooked, this aromatic base will enhance the flavor of your soup.

Pour in enough chicken broth (or boiling water) to cover the vegetables and bring the mixture to a boil. Carefully add the prepared meatballs one by one into the boiling broth; this will allow them to cook properly without falling apart.

After 1-2 minutes, gently add the vermicelli to the pot. This pasta cooks quickly, so keep an eye on it!

Cook the soup with the meatballs and noodles for about 3 more minutes, or until the noodles are tender. Add fresh spinach or cilantro just before serving for a vibrant touch.

Finally, sprinkle grated cheese over the soup for added flavor and richness. Enjoy this cozy and delicious Italian wedding soup with loved ones!