Italian Wedding Soup

Ingredients

Meatballs

• 1 pound Italian sausage
• 2/3 cup bread crumbs
• 2 cloves garlic, minced
• 1 tbsp dried parsley
• 1/2 cup grated Parmesan
• 3 tbsp milk
• 1 egg, lightly beaten
• 1 tsp salt
• 1/2 tsp pepper

Soup

• 2 tbsp olive oil
• 1 cup yellow onion, minced
• 1 cup diced carrots, about 3 med carrots
• 1 cup diced celery, about 2 stalks
• 10 cups chicken stock
• 1 cup small pasta
• 1 tsp dill weed
• 12 oz fresh spinach

Directions

For the Meatballs

1. Preheat oven to 350 degrees. Combine all ingredients, form 1 inch balls and place on sheet lined with parchment. Bake 30 minutes. Makes about 40 meatballs.

For the Soup

1. Heat oil over medium high heat, add onion, carrots, celery and saute until soft, about 5 to 6 minutes.
2. Add stock and dill and bring to a boil.
3. Add pasta and cook for 6 to 8 minutes, until pasta is tender.
4. Add meatballs and simmer for one minute. Season with salt and pepper to taste.
5. Stir in fresh spinach and cook for 1 minutes, until slightly wilted.