Soups - Italian Meatball Soup

For the Meatballs:

- 1 lb ground beef (or a mix of beef and pork)

- 1/4 cup breadcrumbs

- 1/4 cup grated Parmesan cheese

- 1 egg

- 2 garlic cloves, minced

- 2 tbsp fresh parsley, chopped (or 1 tsp dried)

- 1 tsp dried oregano

- Salt and pepper, to taste

For the Soup:

- 1 tbsp olive oil

- 1 medium onion, chopped

- 2 carrots, chopped

- 2 celery stalks, chopped

- 3 garlic cloves, minced

- 6 cups chicken or beef broth

- 1 (14.5 oz) can diced tomatoes

- 1/2 tsp dried basil

- 1/2 tsp dried thyme

- 1 cup small pasta (like ditalini or orzo)

- 4 cups fresh spinach (optional)

- Salt and pepper, to taste

- Grated Parmesan cheese, for garnish

1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until just combined. Roll the mixture into small 1-inch meatballs and set aside.

2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute, until fragrant.

3. Add the chicken or beef broth, diced tomatoes (with their juices), basil, thyme, and a pinch of salt and pepper. Bring the mixture to a simmer.

4. Gently add the meatballs to the simmering soup. Cover and simmer for 20 minutes, until the meatballs are fully cooked and the vegetables are tender.

5. Add the pasta to the soup and cook for 8-10 minutes, or until the pasta is al dente.

6. (Optional): Stir in the fresh spinach during the last minute of cooking until wilted.

7. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve with crusty bread.

- For extra flavor, brown the meatballs in the pot before cooking the vegetables. Remove them and continue with the recipe, then return them to the soup to simmer.

- If making ahead, cook the pasta separately and add it when serving to avoid it getting mushy.