Italian Wedding Soup

Meatballs:
1 pound Ground Beef, 80-85% lean
1/4 cup Bread Crumbs
2 tablespoons Parmesan Cheese
1 egg, beaten
2 cloves garlic, minced
1 teaspoon Italian Seasoning
1/2 teaspoon Sea or Kosher salt
1/8 teaspoon Fresh Black Pepper

Soup:
1/2 cup Carrots, diced
1 large yellow onion, diced
2-3 tablespoons Olive Oil
Sea or Kosher salt and Fresh Black Pepper
4 cloves garlic, minced
1 teaspoon Basil
6 cups Chicken Broth
1/2 - 2/3 cup Tubettini or Ditalini*
2/3 cup Chopped Spinach, frozen or 2 cups Fresh, chopped
1/4 cup Fresh Parsley, chopped
1/4 cup Parmesan Cheese, grated, plus more for serving

1. Mix all the meatball ingredients together in a large bowl using a fork. Form into small meatballs about the size of a quarter using your hands. Set aside.

2. In a large soup pot saute onion and carrot in 2-3 tablespoons of Olive oil over medium-low heat until soft and tender, season well with salt and pepper. Add garlic and basil; saute until fragrant.

3. Add chicken broth and turn up heat and bring to a slow boil. When it begins to boil add meatballs carefully one at a time. Add tubettini and spinach. Season with salt and pepper. Simmer for 25 minutes.

4. Stir in parsley and Parmesan cheese. Taste and re-season with salt and pepper if desired. Serve with additional Parmesan and crusty bread.

(For a heartier soup with less broth add 2/3 cup pasta, for more broth add 1/2 cup.)

**I found this recipe here. I didn't do meatballs, although I think they would be delicious. But for ease, I cooked 1/2 lb ground beef with the onions and carrots. It was REALLY good!