Italian Wedding Soup

2 Tbsp. Extra-Virgin olive oil
2 carrots, chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves
salt & freshly ground black pepper, to taste
1/2 lb. ground beef
1/2 lb. ground pork
1 egg
2 cloves garlic, minced
3 oz. freshly grated parmigano reggiano
1/2 c. plain bread crumbs
64 oz. fat free reduced sodium chicken broth
1 1/2 c. dried pasta (ditalini works well)
1 bag, fresh, washed baby spinach (6 oz.)

In a deep pot over medium heat, add oil, carrots, celery, onion, and bay leaves. Season with salt and pepper. Cover pot, and cook veggies 5-6 minutes, stirring occasionally.

While cooking, combine ground meats, egg, garlic, parmigiano reggiano, & bread crumbs.

Add broth to the pot, increase heat to high & bring soup to a boil. Reduce heat and begin to roll meat mixture into small balls. Drop the meatballs straight into the pot & stir. Add pasta. Cover and simmer 10 minutes. When the pasta is tender, add the spinach in small batches. When the spinach is wilted, the soup is done!

Serve with fresh bread & a little parmesan on top of the soup!

Number of Servings: 14

Recipe submitted by SparkPeople user THESVELTEME.