Italian Wedding Soup

Mini Meatballs:

1. In a bowl, mix all meatball ingredients (ground beef, Italian breadcrumbs, grated Parmesan cheese, eggs, 2 cloves minced garlic, 2 Tbsp fresh parsley, 1/2 tsp salt, 1/4 tsp black pepper) until combined.
2. Roll into very small meatballs, about 1 teaspoon each. Place on a plate or baking sheet.
3. In an oiled skillet over medium heat, pan fry the meatballs until golden brown on each side. Transfer to a plate and set aside.

Soup:

1. Heat 1 Tbsp olive oil in a large pot over medium heat.
2. Add the finely diced onion, diced carrots, 3 cloves minced garlic, 1/4 tsp salt, and black pepper to taste. Cook for 5–6 minutes until soft.
3. Add 6 cups chicken broth and bring to a gentle boil.
4. Add the ditalini pasta and cook according to package directions (usually 7–9 minutes). Stir in the cooked meatballs halfway through the pasta cooking time.
5. Stir in the 4 cups fresh spinach and cook for 1–2 minutes until wilted.
6. Season with salt and pepper to taste, and serve with grated Parmesan.