Hearty Italian Wedding Soup

Having tried many different versions of this soup - I came up with my own - less fatty and more taste

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 3  teaspoons garlic (minced)
• 1  medium onion (diced)
• 3⁄4 cup carrot (diced)
• 10  ounces spinach (chopped frozen)
• 12  cups  chicken stock
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon basil
• 1  teaspoon  italian seasoning mix
• 2  cups pasta (small pearl like pastini)
• 2  lbs extra lean beef (I used ground chicken or turkey at times)
• 1⁄2 cup onion (grated)
• 2  eggs
• 1 1⁄2 cups  Italian seasoned breadcrumbs
• 3⁄4 cup parmesan cheese (grated)
• 1  teaspoon salt
• 1  teaspoon pepper (to Taste)

Directions

1. Prepare your meatballs first, mixing all the ingredients listed starting with 2 lbs ground beef and below- form into small meatballs - less than 1/2" in diameter.
2. Place into a frying pan and cook till 3/4 done or a nice brown coating is developed.
3. Place on paper towels to drain any fats. Remove all fats from the pan and deglaze the frying pan with 1 cup of chicken stock. Reserve this stock.
4. In a large soup pot add 1 tbsp olive oil, add onions, garlic and carrot. Sauté till tender. Approximately 5 to 10 minutes.
5. Add your chicken stock, basil, Italian spice and oregano. Allow 10 minutes of simmer time.
6. Add frozen spinach and allow to melt into soup. Cook for 5 - 10 minutes.
7. Add meatballs and reserved stock from deglazing the fry pan.
8. Cook your pastini to el dente. Add to soup.
9. Serve with fresh grated Parmasan Reggiano cheese.