Italian Wedding Soup

for meatballs:

1lb ground beef or meatloaf mix (veal/pork/beef mix)

1 tablespoon Italian seasoning

1 egg

1/3 cup jarred tomato sauce

1/3 cup plain bread crumbs

olive oil for frying

for soup:

1 large onion, sliced

3 cloves garlic, minced

2 ribs celery, whole

8 cups chicken stock

1 zucchini, sliced thick

1 cup mini pasta

15 oz can Cannellini beans, drained and rinsed

1/2 tablespoon Italian seasoning

1 head escarole or about 1/2 bag fresh baby spinach

pecorino romano for serving.

for the meatballs, combine all ingredients in a large bowl, roll mixture into mini meatballs.

in a large stock pot add olive oil and brown meatballs in batches. set aside.

in the same pot add onion and garlic to pan drippings and sautee until onion is translucent. add stock, celery and Italian seasoning and bring to a boil, reduce heat and add pasta, cook 10 minutes, then add meatballs, zucchini and beans, cook until zucchini is cooked but not mushy. Before serving add spinach or escarole until wilted but still bright green. Remove celery before serving. Finish with cheese.