- 1 bunch baby spinach
- 6 qts chicken broth
- 3 large carrots
- 8 ounces pasta
- 1 pound ground veal or beef
- 2 large eggs
- ½ cup very finely minced onion
- 1 cup plain bread crumbs
- 1 cup freshly grated Parmigiano Reggiano
Trim the spinach and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water. Stack the leaves and cut them crosswise into 1-inch strips. You should have 4 cups.
In a large pot, combine the broth and carrots, bring to a simmer, add spinach cooking until spinach is tender.
Meanwhile mix together all the meatball ingredients. Shape the mixture into tiny balls, less than 1 inch.
When the spinach is cooked, stir in the pasta (optional) and return to a simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked. Taste for seasoning.