Italian Wedding Soup        
A delicious and healthy soup full of veggies, mini-meatballs and pasta.   
(Serves 4 - 6)

Ingredients:
Meatballs:
12 ounces ground chicken or turkey
1 egg, beaten
1/4 cup grated Parmesan cheese
1/2 cup plain bread crumbs
1/4 teaspoon freshly grated or ground nutmeg

Soup:
2 tablespoons extra-virgin olive oil
2 carrots, peeled and diced
2 ribs celery, washed and diced
1 small onion, small dice
Salt and freshly ground black pepper
5 cups chicken stock or broth
1 cup water
1 1/2 cups dried small pasta
Small bunch fresh parsley leaves, finely chopped or
1 pound fresh spinach, chopped (optional)

Directions:

1. Prepare meatballs:  Combine the ground chicken, egg, grated cheese, bread crumbs, salt, pepper and nutmeg in a large bowl.  Mix well until the mixture forms a ball.
2. Take teaspoons full of mixture and roll into small balls.  Set aside.
3. Prepare soup:  In a deep pot over medium heat add oil, diced carrots, celery and onions. Cover pot and cook veggies on low for 5 or 6 minutes, stirring occasionally.
4. While the veggies are cooking, uncover the soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil.
5. Reduce the heat to a simmer and drop the meatballs carefully, one at a time, straight into the pot.  The meatballs will cook in the broth.
6. Add the pasta to the soup and stir. Cover and simmer soup for 10 minutes or until the pasta is cooked.
7. Stir in chopped parsley (or spinach at this time if desired). When spinach has wilted into the soup, the
   soup is done and ready to serve. Adjust your seasonings to taste.