Italian Wedding Soup

I had some leftover pork as well as some leftover chicken stock. Since I always have spinach, I decided to make Italian Wedding Soup.

Ingredients:

• 1/2 lb lean ground beef (I used pork)
• 1/4 cup grated onion
• 1 egg, slightly beaten
• 2 tablespoons breadcrumbs
• 1 teaspoon minced garlic
• 2 tablespoons parmesan cheese
• 1⁄2 teaspoon dried basil
• 1/2 teaspoon dried basil
• 1/2 tablespoon dried parsley
• 1⁄2 teaspoon onion powder
• 6 cups chicken broth
• 1⁄3 cup finely chopped carrots
• 2 cups chopped spinach (or two large handfuls, or 1 pack frozen spinach)
• 1⁄2 cup tiny pasta, uncooked (orzo or acini di pepe or couscous)
• additional grated parmesan cheese

Instructions:

1. In medium bowl stir together the meat, onion, egg, bread crumbs, parmesan cheese, garlic and spices.
2. Shape meatballs into 1/2" or 3/4" balls using melon baller.
   (I like the smaller meatballs better for soup.)
3. In large pot or dutch overn, heat broth to boiling.
4. Drop in meatballs and carrots.
   (If using frozen spinach, add now.)
5. Return to boil, then reduce heat to medium for a slow boil.
6. Cook for about 5 minutes, then add in pasta and spinach.
7. Cook for another 6 minutes or so until pasta is tender, stirring frequently.
   Serve with additional Parmesan cheese sprinkled on top.
   

Carole's Notes:

We liked this! I changed up the meatball recipe a smidge.

Lightly adapted from https://www.goodinthesimple.com/favorite-italian-wedding-soup-recipe/