italian wedding soup

Ingredients

• MEATBALLS
• 1/3 cup milk, lukewarm
• 2 slices bread, torn into small pieces
• 1 pound lean ground beef
• 1/2 pound hot italian sausage, casings removed
• 1 large free-range egg, beaten
• 1/2 cup grana padano cheese, grated
• 2 tablespoons fresh parsley, finely chopped
• 2 large cloves garlic, pressed
• 1/2 tablespoon italian seasoning
• 1/4 teaspoon ground himalayan sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
• SOUP
• 2 tablespoons olive oil
• 2 cups white onions, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 teaspoon ground himalayan sea salt, or to taste and divided
• 1 large clove garlic, pressed
• 7 cups low-sodium chicken broth
• 3 cups low-sodium beef broth
• 1/2 cup dry white wine
• 1 large bay leaf
• 1/2 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 1 cup ditalini rigati pasta
• 4 cups fresh spinach, stems trimmed and roughly chopped if needed
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup grated grana padano cheese, or as needed for garnish