Italian Wedding Soup

YUM! And yes, this deserves an adjective in all caps. This is my favorite soup of all time. The only downside to this recipe is that I seem to never make enough of it. I double the recipe and wish I had tripled it. I triple it and wish I had quadrupled it. You can substitute the ground beef with ground chicken or ground turkey and it is just as good. This recipe yields 4 servings.

Ingredients:

• 1/2 lb ground beef
• 1 egg, beaten
• 2 tbsp Italian-style breadcrumbs
  
• 1 tbsp Parmesan cheese PLUS more for garnish
• 1 clove garlic, minced
• 1/2 small onion, diced
• 5 c chicken broth
• 1 c beef broth
• 2 c fresh spinach, chopped
• 1/2 c orzo pasta
• 1/3 c carrot, chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• Celery salt, dash

Directions:

• Combine beef, egg, breadcrumb and parmesan cheese and make into small meatballs.
• Heat oil in a skillet over medium heat.
  
• Add carrots, onion and garlic. Season with salt, pepper and celery salt. Cook for 5 minutes.

• Add meatballs and brown on all sides.

• In a large saucepan, bring chicken and beef broth to a boil.
  
• Add spinach, orzo, carrot, onion, parsley and meatballs and return to a boil.
  Reduce heat to medium and cook for 10 minutes, stirring frequently until orzo is tender and meatballs are cooked through.

• Re-season if necessary and garnish with grated Parmesan cheese.
• Enjoy!