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    1 tablespoon olive oil

    1 small onion, finely chopped

    1 clove garlic, minced

    1/2 pound ground veal

    1/4 cup finely chopped fresh flat leaf parsley

    1/4 cup bread crumbs

    1 large egg, beaten

    1 teaspoon kosher salt

    1/2 teaspoon freshly ground black pepper

    1/2 cup ditalini or orzo

    6 cups chicken broth

    2 cups fresh spinach



    A bowl of soup is like sending a hug. This Italian wedding soup is perfect for the chilly weather and will warm you from the inside. Enjoy!

    In a small saut̩ pan over medium-high heat, heat oil and saut̩ onions for 3 to 4 minutes. Add garlic and cook for 2 minutes more. Let cool slightly. In a medium bowl, combine onions and garlic with ground veal, parsley, bread crumbs, egg, salt, and pepper. Form into meatballs 1/2 Рinch in diameter. Place in freezer for 15 minutes. While meatballs are chilling, cook pasta according to package instructions. In a large pot, bring broth to a boil and gently lower meatballs, one at a time into the broth. Reduce heat to simmer and cook, uncovered, for 20 minutes, adding spinach for the last few minutes. Add pasta. Taste and adjust salt and pepper, if needed.