Italian Wedding Soup

INGREDIENTS:

• 1-pound extra-lean ground beef
• 2 eggs, beaten
• ¼ cup dried breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 2 garlic cloves
• 1 teaspoon dried basil
• 2 tablespoons Premium Extra Virgin Olive Oil
• 3 tablespoons minced onion
• 2 ½ quarts chicken stock
• 2 cups spinach - packed, rinsed and thinly sliced
• ½ cup orzo pasta
• ¾ cup diced carrots

INSTRUCTIONS:

• In a medium bowl, combine the beef, egg, breadcrumbs, cheese, basil, and 1 tablespoon minced onion. Shape mixture into ¾ inch balls and set aside.
• In a large stockpot add the EVOO, onion, carrots, and garlic and sauté until tender.
• Stir in the chicken stock, pasta, and meatballs and bring to a boil.
• Reduce heat to simmer and cook for approximately 10 minutes until meatballs are cooked through and pasta is tender.
• Stir in spinach and allow to wilt. Season with salt and pepper.
• Serve hot with Parmesan cheese sprinkled on top.