Italian Wedding Soup

Ingredients

[meatballs]

• 1/2 lbs extra lean ground beef
• 1/4 lbs ground veal
• 1/4 c bread crumbs
• 1/2 tbsp parsley, finely chopped
• 1/2 tbsp oregano, finely chopped
• 1/4 tsp garlic powder

[soup]

• 1/2 oz olive oil
• 1 ea onion, chopped
• 1 clove garlic, chopped
• 6 c chicken stock, low sodium
• 1 ea carrots, 1-inch julienne
• 1 tbsp oregano, chopped
•  1 1/2 c spinach, shredded
• 35 ea meatballs
• 1 c chicken, cooked and cubed
• 1/2 c acini di pepe pasta
• to taste salt and pepper
• 3/4 c grated Parmesan cheese

Directions

[meatballs]

1. Preheat oven at 350 F. Mix all the ingredients. Shape into 1 inch balls and put on baking sheet. Bake for 10 minutes are 'til reads 160F, turning once. Remove and put on a towel to drain. Makes about 35.

[soup]

1. Heat oil in stockpot over medium-heat. Add onion and garlic. Saute 'til translucent. Add chicken stock, carrot and oregano. Cook for 5 minutes. Add spinach, meatballs, chicken, pasta, salt and pepper.
2. Cook until pasta is cooked and meatballs are heated through, about 10 minutes. Serve in a soup bowl topped with 2 tbsp of Parmesan.