Italian Wedding Soup~

2 quarts chicken stock

2 tablespoons olive oil

1 medium onion, 2 tablespoons minced, the rest chopped

1 cup chopped carrots

1 cup chopped celery

1 teaspoon thyme

1/2 teaspoon poultry seasoning

Salt and freshly ground black pepper to taste

1/2 cup small pasta, I used orzo

1 bag baby spinach 

1 pound ground beef

1 teaspoon salt

1/4 cup bread crumbs

1/4 cup grated Parmesan

1 egg

Heat oil in large stockpot. Saute the minced onion till soft and translucent. Remove to medium bowl.  Add the chopped onion, celery and carrots to pan and cook till tender.  Add stock and seasonings and let simmer.

Make meatballs by combining cooked minced onion, ground beef, salt, bread crumbs and egg. When well combined, make meatballs (1/2-1 inch in diameter). At this point you may saute them or drop raw into simmering soup.  Simmer till meat is cooked through.  Add pasta and cook till done. Right before serving, stir in spinach till wilted.