Italian Meatball and Spinach Soup Recipe

Meatballs:

• In food processor, pulse toasted bread to make fine crumbs; mix together with ground pork, Worcestershire sauce, Italian seasoning, garlic, salt and pepper. Form into 24 balls, about 1-inch (2.5 cm) in diameter.
• Heat oil in large nonstick skillet set over medium-high heat; brown meatballs, in batches if necessary, for 3 to 4 minutes. Transfer to plate.

Soup:

• Heat olive oil in large saucepan or Dutch oven set over medium heat; cook onion, garlic and carrots, stirring, for about 5 minutes or until onion is tender.
• Stir in chicken broth. Bring to boil; reduce heat and simmer for about 15 minutes or until vegetables are tender. Add meatballs; simmer for about 10 minutes or until cooked through. Stir in spinach and cook for about 2 minutes or until wilted. Sprinkle with grated Parmesan before serving.

Tip: Soup can be made ahead and refrigerated for up to 5 days or frozen for up to 1 month.