Recipe: Heat the butter in a large saucepan and saute the carrot, onion, garlic and yellow pepper until translucent. Add the chicken stock and bring to a boil. Simmer for 10 minutes. Add the farfalini pasta and meatballs and boil until the pasta is cooked. Add the spinach 1 minute before the soup is ready. Season to taste and serve the Italian wedding soup with grated Parmesan cheese on the side. Tip: Do not cook the meatballs in advance, instead dredge them in flour and drop them in the wedding soup raw. While they are cooking they will flavor the soup beautifully.