Italian Wedding Soup

By MissHeather

Ingredients

• 1 large egg
• 1/4 C grated Romano or Parmesan cheese
• 1/4 C fine dry bread crumbs
• 1/4 C milk
• 1 garlic clove, minced
• 1/4 tsp pepper
• 1/8 tsp ground nutmeg
• 1/2 lb lean ground beef
• 1 T olive oil
• 1/2 C diced onion
• 1/2 C diced carrot
• 1/2 C diced celery
• 6 C chicken stock
• 1/4 C finley chopped fresh parsley or 1 T dried
• 1/2 tsp dried oregano
• 1/4 tsp pepper
• 1/2 C Acini del pepe (or other very small) pasta
• 3 C Chopped fresh spinach leaves, lightly packed
• 1/4 C grated Romano or Parmesan cheese

Details

Servings 8

Preparation

Step 1

Combine first 7 ingredients in medium bowl.

Add beef. Mix well. Roll into 1/2 inch balls. Arrange on greased baking sheet with sides. Bake in 350F oven for 10 minutes. Transfer to paper towels to drain. Makes about 95 meatballs. Set aside.

Heat olive oil in large saucepan on medium. Add next 3 ingredients. Cook for 5-10 minutes, stirring often, until onion iis softened.

Add next 4 ingredients. Bring to a boil.

Add pasta and meatballs. Stir, Cook. partially covered, for 10-12 minutes, stirring occasionally, until pasta is tender but firm.

Add spinach and cheese. Heat and stir for 1-2 minutes until spinach is wilted and cheese is melted.