Adult Mini Meatball Noodle Soup

• 4 Tablespoons Usalted Butter, Divided
• 4 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 Small Yellow Onion, Minced
• 2 Tablespoons Tomato Paste
• 24 ounces, fluid Canned Tomato Sauce
• 4 teaspoons Kosher Salt, Divided
• 3 teaspoons Sugar
• Freshly Ground Black Pepper
• 1/2 teaspoons Italian Seasoning
• 1/4 teaspoons Fennel Seeds
• 1/4 cups Red Wine
• 3/4 pounds Ground Beef
• 3/4 pounds Ditalini Pasta
• 3 cups Fresh Baby Spinach
• 3/4 cups Freshly Grated Parmesan, Plus More For Serving

1. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add garlic and onion and cook until soft, 3 to 4 minutes. Add tomato paste and cook for 2 minutes more. Add remaining butter, olive oil, tomato sauce, 2 teaspoons salt, sugar, pepper, Italian seasoning, fennel seeds, and wine. Simmer until thick, about 5 minutes.
2. Meanwhile, make meatballs. Mix remaining 2 teaspoons salt with ground beef. Use a 1/2-teaspoon measure to roll the meat into tiny balls. Place meatballs into sauce and reduce the heat to medium. Cook until the meatballs are cooked through, 6 to 8 minutes.
3. Bring a large pot of generously salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, about 13 minutes. Drain, then add to the saucepan along with spinach and cheese. Divide between bowls and serve with more cheese on the side.

butter, olive oil, garlic, yellow onion, tomato paste, tomato sauce, kosher salt, sugar, freshly ground black pepper, italian seasoning, ubc, ubc, ground beef, pasta, spinach, freshly grated parmesan

Taken from tastykitchen.com/recipes/soups/adult-mini-meatball-noodle-soup/ (may not work)