Italian Wedding Soup

Ingredients

1 small onion, grated (good luck)
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
bread crumbs

1/2 cup grated Parmesan (optional)
8 oz ground beef
8 oz ground pork
12 cups chicken broth
1 box frozen chopped spinach
approx 6-8 oz of Acini de Pepe or other tiny pasta*
2 tbsp parmesan (optional)
Instructions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want. THESE are MONEY!!! SO good!

To make the soup: Bring the broth and frozen spinach to a boil in a large pot ( I used a bit of fresh spinach, and it was good, I would probably not use the frozen stuff, mostly because I can't get past the smell, ha ha !). Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with Parmesan cheese before serving, if you wish.

NOTES: I actually cooked the meatballs before hand, and they were super good fresh, but I didn't plan my day well enough so we had to add them to the soup the next day, they were still good, but they were better fresh!