Italian Wedding Soup

For variations, hints and more recipes for this versatile dish, see sneakykitchen.com

Ingredients

 * 1 recipe of your favorite meatballs from 1 lb lean beef, made very small
 * 4 qts good chicken broth
 * 2 med carrots, scrubbed and chopped
 * 1 large stalk of celery, coarsely chopped
 * 1 large onion, coarsely chopped
 * 2 cloves garlic, minced
 * 2 tbsp fresh basil, chopped, or 2 tsp dried
 * 2 bay leaves
 * ½ tsp oregano, dried
 * black pepper to taste
 * red pepper flakes to taste (optional)
 * 1 tsp lemon juice
 * salt to taste
 * 10 oz pkg frozen spinach, thawed
 * 8 oz orzo, uncooked, or other tiny pasta

Directions

 * 1) Put the broth on to boil while you prepare the veggies.
 * 2) Add the carrots, celery, Onion, garlic, seasonings and lemon juice, but leave the salt for later.
 * 3) Bring to a full rolling boil, then turn down the heat and cook until the carrots are very tender.
 * 4) Add salt to taste.
 * 5) Squeeze the thawed spinach gently to remove excess liquid, and add with the Pasta.
 * 6) Bring back to a boil, then turn down to a simmer.
 * 7) Add the meatballs and simmer gently until the Pasta is well done and the meatballs are hot.
 * 8) Extra cooking at a low simmer only improves this dish.
 * 9) Serve with crusty bread, and, if you like, a sprinkle of good Parmesan cheese.

Mangia!