Italian Wedding Soup

Ingredients

• 3 teaspoons garlic (minced)
• 1 medium onion (diced)
• 3/4 cup carrot (diced)
• 10 ounces spinach (chopped frozen)
• 12 cups chicken stock
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1 teaspoon italian seasoning mix
• 2 cups pasta (small pearl like pastini)
• 2 lbs extra lean beef (I used ground chicken or turkey at times)
• 1/2 cup onion (grated)
• 2 eggs
• 1 1/2 cups Italian seasoned breadcrumbs
• 3/4 cup parmesan cheese (grated)
• 1 teaspoon salt
• 1 teaspoon pepper (to Taste)

Directions

1. 1

   Prepare your meatballs first, mixing all the ingredients listed starting with 2 lbs ground beef and below- form into small meatballs - less than 1/2" in diameter.

2. 2

   Place into a frying pan and cook till 3/4 done or a nice brown coating is developed.

3. 3

   Place on paper towels to drain any fats. Remove all fats from the pan and deglaze the frying pan with 1 cup of chicken stock. Reserve this stock.

4. 4

   In a large soup pot add 1 tbsp olive oil, add onions, garlic and carrot. Sauté till tender. Approximately 5 to 10 minutes.

5. 5

   Add your chicken stock, basil, Italian spice and oregano. Allow 10 minutes of simmer time.

6. 6

   Add frozen spinach and allow to melt into soup. Cook for 5 - 10 minutes.

7. 7

   Add meatballs and reserved stock from deglazing the fry pan.

8. 8

   Cook your pastini to el dente. Add to soup.

9. 9

   Serve with fresh grated Parmasan Reggiano cheese.