I have no idea how this recipe holds up to a truly authentic recipe, since the only Italian wedding soup I'd ever eaten came out of a can.  I've been craving soup lately with the cold temperatures and needed a change from clam chowder (though I still love that recipe).  I whipped this up last weekend and was very pleased with the results.

Italian Wedding Soup
For the meatballs:
1 lb sweet Italian sausage (ground)
1 lb hamburger
1 cup parmesan cheese (I used the canned, not fresh)
1 tbs dried basil
2 tsp salt
1 tsp black pepper
2 large eggs

For the soup:
2 tbs olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
2 cloves garlic, crushed
1/2 cup dry white wine (optional but I think it added a nice touch of flavor)
10 cups chicken stock
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
3 large eggs
1 bunch of fresh baby spinach, approx 5 oz, roughly chopped (I just bought the prepackaged stuff in the salad section)


To make the meatballs:
1) Preheat over to 350 degrees.
2) Mix all ingredients in a big bowl, until everything is fully incorporated (I just use my hands).
3) Form into roughly 1 inch sized meatballs.  The size is really personal preference.  While I actually enjoy the soup with a bunch of very small meatballs, I had no patience to follow through and made slightly larger meatballs.  You really want them to at least be small enough to fit on a spoon.
4) Place meatballs on a cookie sheet and bake in oven for about 30 minutes, until browned.

To make the soup:
1) While the meatballs are browning in the oven, add the olive oil to a heavy stock pot and heat on medium heat.
2) Saute the onion, celery and garlic in the olive oil until softened, about 5 minutes.
3) Add the dry white wine and chicken stock to the pot and stir, bring to a low boil.
4) Whisk the eggs in a bowl.  Once the soup is boiling, slowly drizzle the beaten eggs into the soup while stirring in a circular motion.  The egg will form thin strands that substitute nicely for pasta and also thicken the soup (just like Chinese egg drop soup).
5) Once the meatballs are brown, add them to the pot and stir.
6) Reduce heat, add the remaining spices and spinach and simmer until the spinach is limp.

I do not have the nutrition information yet, but this makes about 8 good size servings of soup and there are aren't many carbs in the entire pot.