Christina's Italian Wedding Soup

By JAmero4702

Ingredients

• 2 eggs, lightly beaten
• 1/3 Cup grated parmesan cheese
• 1/4 Cup dry bread crumbs
• 2 Tbs minced fresh parsley
• 2 Tbs 2% milk
• 4 garlic cloves, minced
• 4 tsp grated onion
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp grated lemon peel
• 1 1/2 pounds ground chicken
• Soup
• 2 Tbs olive oil
• 4 medium carrots, chopped
• 4 celery ribs, chopped
• 2 small onions, chopped
• 6 garlic cloves, minced
• 4 cartons (26 oz. each) chicken stock
• 1 tsp salt
• 1 tsp pepper
• 1 1/2 Cups acini de pepe pasta
• 2 packages (10 oz. each) fresh spinach
• Additional minced parsley and grated parmesan cheese

Preparation

Step 1

1. In a large bowl, combine the first 10 ingredients. Add chicken, mix lightly but thoroughly. Shape into 1-inch balls.

2. For soup. In a stock pot, heat oil over medium-high heat. Add carrots, celery and onions, cook and stir 6-8 minutes until onions are tender. Add garlic, cook 1 minute longer.

3. Stir in stock, salt and pepper, bring to a boil. Drop meatballs into soup, cook, uncovered, 10 minutes. Gently stir in pasta, cook 10-12 minutes longer or until meatballs are cooked through and pasta is tender.

4. Stir in spinach. Top servings with parsley and cheese.