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Ingredients
Meatballs:
1 Pound ground beef
1 medium onion, minced
1/8 Teaspoon salt
1/2 Tablespoon pepper
1 Tablespoon fresh parsley, chopped
2 Garlic cloves, minced
2 Large eggs, beaten
1/4 Cup milk
1/2 Cup breadcrumbs
1 Tablespoon olive oil
1 Tablespoon Parmesan cheese
Instructions
Prepare meatballs by combining the lean ground beef, onion, salt, pepper, parsley, garlic, eggs, milk, breadcrumbs and Parmesan cheese. Shape into 1� meatballs and brown in a skillet containing one tablespoon of olive oil until they are cooked through. Drain meatballs on paper towels.
Soup:
1 Box frozen spinach
1 medium onion, chopped
4 Celery stalks, chopped
3 Medium carrots, chopped
1 Garlic clove, minced
1 Tablespoon olive oil
1/2 Tablespoon celery salt
8 Cups chicken stock
Preparation
Rinse frozen spinach well, let drain until very dry, then chop. In a large skillet over moderate heat, saut� the chopped onion, celery, carrots, and minced garlic in olive oil; season with celery salt. Place vegetables and chicken stock in a soup kettle and simmer for at least 1 hour. Add
meatballs to the soup and boil gently for 20 minutes longer.