Italian Wedding Soup

• 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)

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. Place into a frying pan and cook till 3/4 done or a nice brown coating is developed.
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. In a large soup pot add 1 tbsp olive oil, add onions, garlic and carrot. Saute till tender. Approximately 5 to 10 minutes.
5. Add your chicken stock, basil, Italian spice and oregano. Allow 10 minutes of simmer time.
6. Add frozen spinach and allow to melt into soup. Cook for 5 - 10 minutes.
7. Add meatballs and reserved stock from deglazing the fry pan.
8. Cook your pastini to el dente. Add to soup.
9. Serve with fresh grated Parmasan Reggiano cheese.

garlic, onion, carrot, spinach, chicken stock, oregano, basil, italian seasoning mix, pasta, extra lean beef, onion, eggs, italian seasoned breadcrumbs, parmesan cheese, salt, pepper

Taken from www.food.com/recipe/italian-wedding-soup-266489 (may not work)