Italian Wedding Soup

Ingredients

MEATBALLS:

2 lbs ground beef

1/2 cup fresh spinach, minced

1/2 cup fresh parsley, minced

4 cloves garlic, minced

1 large egg

1/2 cup breadcrumbs

1-1/2 teaspoons salt

1/2 teaspoon pepper

SOUP:

3 cups sliced carrots

3 cups peeled and diced parsnips

1 large onion, finely diced

4 cloves garlic, minced

2 tablespoons olive oil

1 can (28 oz) Italian-style diced tomatoes

6 cups chicken broth

1 cup uncooked orzo pasta

2 cups coarsely chopped fresh spinach

2 tablespoons minced fresh parsley

Salt and pepper to taste

Instructions

Prepare the meatballs: Preheat oven to 350F. Lightly grease a baking sheet. Set aside.
In a large bowl, combine all meatball ingredients until evenly incorporated. Roll meatball dough into 1-in balls and place on prepared baking sheet. Bake meatballs at 350F 20-25 minutes or until they register 165F. Set aside.
Prepare the soup: In a large pot over medium-high heat, saute carrots, parsnips, onion, and garlic in olive oil until vegetables are fragrant and slightly browned, about 6-7 minutes. Stir in diced tomatoes, and chicken broth.
Bring soup to a boil over medium-high heat, then stir in orzo pasta, spinach, parsley, and cooked meatballs. Reduce heat to low and simmer until pasta is cooked and vegetables are tender.
Season soup with salt and pepper and let stand, covered for 30 minutes in order for the flavors to meld. Serve warm.