Italian Wedding Soup

• Meatballs
• 1 pound ground beef (grass fed)
• 1/4 cup Italian bread crumbs
• 1/4 cup Parmesan Cheese
• 1/4 cup organic milk
• 1 egg
• 1 teaspoon parsley
• 1/2 teaspoon black pepper
• Veggies & Broth
• 1/2 large onion, diced
• 2 organic celery stalks, sliced thin
• 3 organic carrots, shredded
• 3 garlic cloves
• 1 tablespoon olive oil
• 4-6 cups organic chicken broth
• 1 teaspoon Mrs. Dash garlic & herb
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 cup small pasta (ditalini)
• 1 bag organic fresh spinach

1. Combine ingredients in a large mixing bowl and form into tiny meatballs.
2. Place on baking sheet, drizzle with olive oil a dusting of dry Parmesan cheese.
3. Bake for 25 minutes at 350 degrees.
4. Heat a large soup pot over medium heat, and add olive oil and vegetables; cook several minutes until veggies soften.
5. Add broth & spices and bring to a boil.
6. Add the pasta and reduce heat to a low boil, and cook about 5 minutes.
7. Add meatballs and spinach and cook until done, about 5 minutes.
8. Top with fresh Parmesan cheese.

meatballs, ground beef, italian bread crumbs, parmesan cheese, milk, egg, parsley, black pepper, broth, onion, celery stalks, carrots, garlic, olive oil, chicken broth, garlic, oregano, basil, salt, black pepper, pasta, fresh spinach

Taken from food52.com/recipes/75423-italian-wedding-soup (may not work)