Italian-American in origin, this soup was really misnamed. “Wedding soup” is a mistranslation of the Italian language for 'minestra maritata', a reference to the fact that greens and meat go well together. (Well that’s a good marriage isn’t it?) I looked at several recipes of this popular soup, selected aspects of a few, added some of my own, and really liked the results! There are subtle layers of flavor going on here: the aromatic broth with its mirepoix of carrots, celery and onions. Then the meatballs ~ these babies take your food palate to a delightful level!
Place ground turkey, garlic, parsley, egg, bread crumbs, Parmesan cheese, sage, salt, pepper and fennel seed in mixing bowl and combine well. Form into about 36 meatballs 3/4" diameter. (Don't be daunted by rolling such tiny balls; it takes only about 5 minutes and all the while you can daydream about how delicious they all will be!)
Heat olive oil in 4 1/2 quart soup pot over medium heat. Add onions, carrots and celery and cook until softened about 5 minutes, stirring.
Add chicken stock to vegetables and bring to a boil. Add meatballs carefully, reduce heat to maintain a slow boil, and cook 3 minutes.
Add pasta and continue cooking for 7 more minutes, stirring occasionally.
Add spinach and cook 1 minute more just to wilt.
Serve in individual bowls and pass extra shaved Parmesan cheese for garnish.