Red Italian Wedding Soup

Meatballs:

1 pound ground turkey or chicken

2 eggs

½ cup Italian bread crumbs

⅓ cup grated Parmesan Cheese

3 tbsp chopped fresh parsley

salt and pepper to taste

Soup:

1 tbsp olive oil

1 small onion, chopped

1 cup sliced carrots, about 3 to 4 whole carrots

2 stalks celery, chopped

8 cups of chicken broth

1 (28 oz) can crushed tomatoes with basil

2 tbsp tomato paste

1½ tsp balsamic vinegar

3 tbsp chopped fresh parsley

1 tsp Italian seasoning

1 tsp red pepper flakes

salt and pepper, to taste

6 ounces fresh spinach, chopped

8 ounces cooked orzo pasta

Preheat oven to 350 degrees. Line a large baking pan with foil and spray with cooking spray. Combine the ground meat, breadcrumbs, eggs, cheese, parsley,and salt and pepper. Gently mix, just to combine ingredients, Form into small balls (bite sized). Place meatballs on cookie sheet. Bake until cooked through, about 15 to 20 minutes.

In a large stock pot heat oil over medium heat. Add onions and saute for 5 minutes. Add carrots and celery and saute 2 minutes more. Add broth, crushed tomatoes and tomato paste to stock pot. Stir in vinegar, parsley, Italian seasoning, red pepper flakes, salt and pepper. Reduce heat to simmer and cook for 20 minutes.

Add meatballs and cook for an additional 15 minutes or until vegetables are tender. Add the spinach and cook until heated through and wilted. Stir in the cooked pasta just before serving and simmer until heated through.

Serve with freshly grated Parmesan.