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Italian Wedding Soup

Soup Ingredients:
1 box frozen Spinach
1 medium Onion, chopped
4 stalks Celery, chopped
3 medium Carrots, chopped
1 clove Garlic, minced
1/2 cup Olive Oil
1/2 Tbs. Celery Salt
6 cups Chicken Stock

Meatball Ingredients:
1 lb. Lean Ground Beef
1 medium Onion, minced
1 Tbs. Salt
1 Tbs. Pepper
1 Tbs. fresh Parsley, chopped
2 cloves Garlic, minced
2 large Eggs, beaten
1 cup Milk
1/2 cup Bread Crumbs
1 Tbs. Oil

Rinse frozen spinach well, let drain until very dry, then chop.

In a large skillet over moderate heat, sauté the chopped
onion, celery, carrots, and minced clove of garlic in olive oil.
Season with celery salt.

Place vegetables and chicken stock in a soup kettle and
simmer for at least 1 hour.

Prepare meatballs by combining the lean ground beef,
minced onion, salt, pepper, parsley, 2 minced cloves garlic,
eggs, milk, and bread crumbs.

Shape into 1-inch meatballs and brown in a skillet containing
one tablespoon of olive oil until they are cooked through.

Drain meatballs on paper towels as they brown. Add
meatballs to the soup and boil gently for 20 minutes longer.
Serve warm.

Serves 8 to 10