Italian Wedding Soup

For the meatballs:
Preheat oven to 350ºF.

Mix all ingredients in a medium-sized bowl. Use a fork to mix so that the meat doesn’t get too mashed up. Scoop teaspoon-sized amounts of the meat mixture and use your hands to roll them into balls. Lay on a sheet pan that has been lined with oil and sprayed with nonstick spray.

Place the tray of meatballs into the preheated oven and cook for 10 minutes. Remove from oven and set aside.

For the soup:
Heat your pot over medium heat. Add the oil and let that get hot. Add the onions, celery, carrots and parsley and cook until translucent, about 5 minutes. Add the Swiss chard and cook another 2 minutes. Season with salt and pepper.

Add the chicken stock and then add the meatballs to the pot. Stir the pot and then turn heat to medium-low. Let slowly cook for 1 1/2 hours.

After the soup has cooked for 1 1/2 hours, turn the heat back to medium and add your pasta. Since this is a small pasta shape, it will cook quickly and not need to boil. Plus, I like to let it cook a little slower so it will absorb more flavor. Once the pasta is cooked, you can serve your soup and enjoy!