Italian Wedding soup

Italian Wedding soup

1 lb lean ground beef
1 med. onion, minced
1/2 tsp salt
1/2 tsp pepper
1 Tbsp. parsley flakes
2 cloves garlic minced
1 large egg beaten
1/2 cup milk
2/3 cup unseasoned bread crumbs
oil to cook meatballs in (I use olive oil)
(will need to add more oil as you cook the meatballs)

Soup Ingredients
1 (10-ounce) pkg. frozen chopped spinach
1 med. onion chopped
4 stalks celery chopped
3 med. carrots chopped
1 clove garlic minced
1/2 cup olive oil
1/2 tsp celery salt
large can chicken broth (48 oz)
1 cup small pasta (I use Orzo)
salt and pepper to taste
6 chicken bouillon cubes
6 cups water

Thaw, rinse spinach, drain, set aside. Mix all meatball ingredients together. Prepare meatballs. Make
small ones (I use a mellon baller.) Cook and drain on paper towels and set aside.

For soup, sauté onion, celery, carrots and garlic in the 1/2 cup olive oil in a large kettle. Do not let onions get brown. Add the celery salt. Add spinach and large can of chicken broth in kettle and simmer for one hour. After one hour, add meatballs, continue to simmer for 20 minutes. Dissolve the
6 chicken bouillon cubes in 1 cup of water, then add 5 more cups of water. Add a little more salt, pepper, celery salt to taste. May not need it according to personal taste and because chicken bouillon cubes are salty anyway. Add pasta and cook until pasta is done.