Italian Wedding Soup

• 1 For the meatballs
• 3/4 lb ground beef
• 3/4 lb ground pork
• 2/3 cup bread crumbs
• 4 clove gatlic minced
• 1 1/2 tsp oregeno
• 1 1/2 tsp basil
• 2 tsp parsley
• 1/4 cup parmesan cheese
• 3 tbsp milk
• 2 tbsp olive oil
• 1 cup minced yellow onion
• 1 cup diced onion
• 3/4 cup diced celery
• 10 cup chicken stock
• 1/2 cup white wine
• 1 1/2 cup Ditalini or other small pasta
• 6 oz baby spinach washed and trimmed

1. Preheat oven to 350 combine meatball ingredients in a bowl and stir gently with a fork.
2. Form into 1 inch meatballs, place the meatballs on a baking sheet lined with foil and bake meatballs for 25 minutes until cooked through and lightly browned.
3. In the meantime for the soup heat the olive oil over medium-low heat in a large Dutch oven add the onion, carrots and celery and salt until softened 5 to 6 minutes.
4. Stirring occasionally add the chicken stock and wine and bring to a boil .Add the pasta to the simmering broth and cook for 6 to 8 minutes until the pasta is tender.
5. Add the meatballs to the soup and simmer for one minute.
6. Stir in the fresh spinach and cook for 1 minute until the spinach is just wilted.
7. Served hot.

meatballs, ground beef, ground pork, bread crumbs, clove gatlic, oregeno, basil, parsley, parmesan cheese, milk, olive oil, yellow onion, onion, celery, chicken, white wine, ditalini, baby spinach washed

Taken from cookpad.com/us/recipes/361059-italian-wedding-soup (may not work)