Italian Wedding Soup

This is a yummy main meal soup that I make a vat of and take to work for lunch as well. It has quite a lot of ingredients but is easy to make and can be done in 40 minutes..

It has nothing to do with weddings - apparently it is a bad American translation of the Italian which means a marriage of meat & vegetables.

The picture is rubbish - I will endeavour to take a better one next time I make it!

Makes 8 ish servings:

For the meatballs:
3/4 pound minced chicken
1/2 pound minced pork or sausage meat
2/3 cup fresh white breadcrumbs
2 tsp garlic paste
3 tbsp chopped parsley
1/4 cup nutritonal yeast flakes
3 tbsp rice milk
1 xl egg, lightly beaten
Salt & Pepper

For the soup:
1 cup chopped onion
1 cup chopped carrots (about 3)
3/4 cup chopped celery (about 2 stalks)
10 cups chicken stock (the better the stock, the better the soup but I must admit I use cubes - Kallo Organic)
1/2 cup dry white wine
1 cup small pasta (as you can see I struggled to get gf soup pasta so snapped spaghetti)
1/4 cup fresh dill, chopped (this is amazing in it!)
12 ounces baby spinach, washed

Preheat the oven to 180c

1. Mix all the meatball ingredients together and make teaspoon size meatballs on a baking sheet. Bake in the oven for 30 minutes until lightly browned and cooked through.
2. Saute the carrots, onion & celery for 5 minutes, until softened.
3. Add the wine and then the chicken stock and bring to the boil.
4. Add the pasta and cook as per the packet.
5. Add the dill & meat balls and simmer for 1 minute.
6. Taste for salt & pepper then stir in the fresh spinach and simmer for 1 minute - just until the spinach has wilted.
7. Serve!