Immune-Boosting Italian Wedding Soup

Prepare the Sauté Base: In a large pot, heat a mix of olive oil and butter over medium heat. Stir in the garlic and sauté until fragrant, about 1 minute, ensuring not to let it burn. Add the onion, carrots, cabbage, and celery. Cook until they begin to soften, about 5 minutes. Pour in Bone Broth: Add enough bone broth to the pot to create a rich base for your soup. Bring to a simmer. Incorporate Pasta and Meatballs: Add your chosen pasta and the meatballs to the simmering broth. If you’re using pre-cooked meatballs, they just need to be heated through; raw meatballs will need longer to cook thoroughly. Season the Soup: Add the chopped parsley, and season with salt, pepper, and any other spices you like. Squeeze in some lemon juice to brighten the flavors. Let It Simmer: Allow the soup to simmer until the pasta is al dente and the meatballs are cooked through, about 10-15 minutes depending on the size of your meatballs. Finish and Serve: Ladle the soup into bowls. Top each with a spoonful of Greek yogurt, a sprinkle of parsley, and a drizzle of olive oil for that final touch.