Italian Wedding Soup

How to cook Easy Italian Wedding Soup

In a large stock pot heat the oil on med/high heat until it begins to shimmer. Add in the onion celery and carrots. Cook until they begin to soften approx 5-6 minutes. Add in the garlic and allow to cook for another minute or so until it becomes fragrant. ( I do season the veg at this point with salt and pepper but it's your choice when and how much you add those seasonings)
Add the dried basil to the vegetables and stir. Allow to cook for another 1-2 minutes. Add in the chicken broth. Let the soup come to a boil and then turn down to simmer.
Add in the wine and allow the mixture to come back up to simmer.
Add in the frozen meatballs and stir. Allow the meatballs to heat through and the soup to come back up to a simmer. Turn heat up just a bit so the soup comes to a gentle boil.
Add in the acini de pepe. Cook at a gentle boil until the pasta is tender approx. 15-20 minutes while occasionally stirring.
When the pasta is tender turn the soup back down to a simmer and add in the spinach and the Parmesan cheese. Stir well. Cook until spinach is wilted. (1 - 2 minutes)
Add in the lemon juice if using. Test for salt and pepper and add as you like. Serve immediately.