Italian Wedding Soup

By MissiAnn

Ingredients

• Finish:
• 2 tblsp olive oil
• 1 cup diced onion
• 1 cup celery,chopped
• 1 carrot, chopped
• 1 cup chopped tomato
• 1 tblsp garlic
• 6 cups broth
• 2 tsp oregano
• 2 tsp chili flake
• 1 bay leaf
• 30 mini meatballs
• 1 can cannelini beans
• 2 cups baby spinach
• 1/2 cup parsley
• 2 eggs- 1/2 cup Parmesan
• Meat balls:
• 1/2 lb ground meat, I like turkey
• 1/4 cup parmesan
• Pepper
• 1/2 cup fresh wet bread crumbs
• 1/4 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1 egg

Details

Preparation time 45mins
Cooking time 105mins

Preparation

Step 1

Mix the meatball ingredients, form into small balls, and place on a cookie sheet that has been coated with olive oil. bake @ 350* for 20-30 minutes ,don't cook them to death.
For the soup sauté the onions, garlic, carrots, and tomato for about 5 minutes. Then add the rest of the ingredients in order. Cook till flavors combine then finish with the Parmesan mixed with the egg and swirl in to make an egg drop.