Italian Wedding Soup

I'm sure you all can tell by now, I am a soup girl!
I would probably live on a diet of soup alone if I could!  Normally, I try to work soup into the menu at least once a week.  I made this last Sunday, and we had plenty of leftovers for lunch!  This recipe is easy enough though, that it could be made as a weeknight meal! 

Ingredients:

Meatballs

1 lb. of ground chicken

1 grated carrot 

1/4 grated onion 

2 cloves of garlic - minced

3/4 cup of plain bread crumbs (add a little more if the mixture is too wet)

1/2 cup of parmesan cheese

2 tbsp. chopped fresh parsley

1 egg

1 tsp of italian seasoning

salt & pepper

Soup

1/2 tbsp of extra virgin olive oil

1 onion - chopped
2 carrots- sliced

2 stalks of celery - diced
2/3 cup of dry white wine 

10 cups of chicken stock

1 cup of small pasta - such as orzo or ditalini

5 packed cups of fresh spinach - washed & any tough stems removed

2 eggs - scrambled

1/3 cup of parmesan cheese + a little extra for serving

salt & pepper

Directions:

1.  In a large bowl, combine all of the ingredients for the meatballs.  Gently combine with your hands, then form into 1/2 inch sized meatballs.

2.  Heat olive oil in a large pot over medium high heat.  Sauté carrots, onion, and celery for about 5 minutes until the onions are translucent and everything starts to cook down.  Season with some salt and pepper.  Add wine, cook for another 2-3 minutes until wine reduces. 

3.  Pour in the chicken stock, and bring to a boil.  Slowly add the meatballs into the pot.  They will rise to the top when they finish cooking.  

4.  Add pasta to the pot, cook according to the package until al dente.  

5.  Add the spinach, and parmesan cheese.  After the spinach wilts down, pour the scrambled eggs slowly into the pot whisking with a fork.  

6.  Season with salt and pepper to taste, serve and enjoy!  I like to top mine with extra parmesan cheese of course!