Italian Wedding Soup

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subheading: For the meatballs:

1 ½ pounds ground beef (or pork, or sausage)

1 small onion, grated

2 cloves garlic, chopped or minced/grated

¼ cup parmigiano reggiano (parmesan cheese), grated

½ teaspoon ground fennel

½ teaspoon salt

½ teaspoon pepper

1 teaspoon Italian seasoning (or oregano)

1 pinch red pepper flakes (to taste)

1 tablespoon parsley, chopped

1 large egg

1 tablespoon heavy cream (or milk)

½ cup breadcrumbs (gluten-free for gluten-free)

subheading: For the soup:

1 tablespoon oil

1 cup onion, diced

1 cup carrot, diced

1 cup celery, diced

4 cloves garlic, chopped

½ teaspoon ground fennel seeds (optional)

½ teaspoon red pepper flakes (optional)

8 cups chicken broth

1 tablespoon Italian seasoning (or oregano)

8 ounces small pasta (such as acini de pepe or pearl couscous) (gluten free for gluten free)

¼ cup parmigiano reggiano (parmesan cheese), grated

5 ounces baby spinach

2 tablespoons lemon juice

1 tablespoon parsley, chopped

salt and pepper to taste

Directions at closetcooking.com

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