The wedding refers to the marriage of the meat and greens in this soup.  The meatballs are very small and enhance the flavor of soup.  This soup is full of nutrients, vegetables, meat and pasta that it is a meal all on its own.  Sometimes I add a cup of shredded carrots when adding the pasta, it makes a very colorful and tasty change. Just add a side dish and cheesy garlic bread!

1. The onion will be used for the meatballs and soup. Preheat he oven to 425 degrees F.   Finely chop one-third of the onion; thinly slice the remaining onion. In a large bowl, combine chopped onion, egg, bread crumbs, chopped parsley, paprika, salt and pepper and 1 teaspoon of the Italian seasoning. Add ground beef or ground turkey and mix well using a large fork.  Then, using your hands. shape into very small meatballs (about 14 meatballs). In a baking pan, bake meatballs in oven for 15-25 minutes or until brown on all sides. Transfer meatballs to a large stock pot.

2. Meanwhile, cut off and discard upper stalks of fennel. If desired, reserve some of the feathery leaves for garnish. Remove any wilted outer layers; cut off a thin slice from fennel base. Cut fennel into thin wedges; add to stockpot. Add sliced onion, the remaining 1 teaspoon Italian seasoning, broth, the water, garlic, and pepper.   Bring to a boil.  Then reduce heat.

3. Cover and cook on low-heat for 10 minutes.  Raise heat again and bring to a boil add the pasta and cook on medium high for 10 minutes.  Stirring often.  

4. Stir in shredded spinach. Remove from heat.  If desired, garnish each serving with the reserved fennel leaves (or add a little chopped Italian parsley).   Also, you can serve with freshly shaved Parmigiano cheese.

Enjoy!