Traditional Italian Wedding Soup

• 3 Tablespoons olive oil
• 1 cup chopped onions
• 4 garlic cloves, finely chopped
• 1 celery rib, halved lengthwise and thinly sliced crosswise
• 2 carrots, halved lengthwise and thinly sliced crosswise
• 8oz Pasta (Spahetti broken into 2" pieces)
• 5 1/4 cups chicken broth (42 fl ounces)
• 2 1/2 cups water
• 20 refrigerated meatballs (15 to 20 ounces)
• 6-ounce bag of baby spinach, coarsely chopped
• 1/2 cup finely grated Parmigiano-Reggiano
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper or pepper corns

1. Heat 3 tablespoons oil in a 6 or 8 qt pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes.
2. Stir in broth and water cover and bring to a boil.
3. Add meatballs to soup along with pasta and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes.
4. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.

olive oil, onions, garlic, celery, carrots, pasta, chicken broth, water, meatballs, baby spinach, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/traditional-italian-wedding-soup-50112923 (may not work)