Italian Wedding Soup

Meatballs:

1 1/2 pounds of ground sirloin 

2 large finely minced onion

1 tsp minced garlic

2 Tbls Of fresh chopped Italian parsley

2 tsps of CAVENDERS Greek Seasoning 

Chicken Stock:

4 chicken thighs boiled

Sea Salt & Fresh Ground black pepper

Soup:

10 cups chicken stock

9oz pk of chopped spinach 

4 chopped carrots 

1 chopped onion

2 large lemons 

1 box of Faralle Pasta 

Directions:
Per heat oven @ 400°  Prepare your meatballs add onions, garlic, Italian parsley, and Cavenders Greek seasoning.  Incorporate ingredients until well blended, use a teaspoon size and roll into a ball.  Place them on a cookie sheet and bake until done. 

Prepare the soup:

 Heat Chicken stock in a large pot on high add onions and carrots, cook until carrots are fork tender add lemon juice and your frozen spinach. Add salt to your taste

Prepare bowtie pasta separate, cook as directed on the box, add cooked pasta to your soup.