Italian Wedding Soup


For the soup base:
1 Small Onion, chopped
2 Medium Carrots, diced
2 Stalks of Celery, diced
1 Clove of Garlic, minced
1 Tbsp of Olive Oil
6 cups of Chicken Stock
5 ounces of Fresh Baby Spinach, washed and dried
¼ tsp of Fresh Lemon Zest
Fresh Chopped Parsley
Salt and Pepper, to taste
3/4 Cup of Small Pasta

For the meatballs:
¾ lb Ground Chicken
1 tsp of Grated Onion
1 Clove of Garlic, grated or finely minced
¼ tsp of Fresh grated Lemon Zest
Salt and Pepper, to taste
1 Tbsp of Fresh chopped Parsley
2 Tbsp of Bread Crumbs
1 Egg
1 Tbsp of Milk
3 Tbsp of fresh grated Parmiggiano Reggiano