italian wedding soup

while everyone was sitting in 6 to 7 hours of traffic to commute home last night, i was making italian wedding soup in my pjs.  this is one of my favorite kinds of soups and i can't believe i've never made it before.  it's super easy and versatile - you can substitute any kind of greens for the spinach and any kind of pasta for the orzo. however, the best part was the meatballs - they were super moist from cooking in the chicken broth. we served it with homemade cheesy garlic bread for dipping...ahh perfection.

ingredients: 
3/4 pound ground beef
1/2 italian style breadcrumbs
3 large eggs
3/4 cup parmesan cheese
1/4 cup finely shredded mozzarella cheese
1 teaspoon dried oregano
red pepper flakes
1 medium onion, diced
5 cloves of garlic, minced
10 cups chicken stock
10 oz fresh spinach
evoo
s&p

directions:
combine beef, bread crumbs, 1 egg, 1/4 cup parmesan cheese, mozzarella cheese, red pepper flakes, oregano and s&p in a bowl. form into mini meatballs - about 1 inch in size - should make about 20-30.

heat evoo in large skillet over medium high heat. add meatballs and cook about 3-5 minutes until browned, turning occasionally.

in a large stock/soup pot or dutch oven, heat evoo over medium high heat. add onions and garlic.  cook about 10 minutes, until onions are translucent, but not browned.  add the chicken stock and bring to a boil.  add the spinach and meatballs, reduce heat to low and simmer for 15 to 20 minutes.

meanwhile, combine remaining 2 eggs and 1/2 cup parmesan cheese in a small bowl.  slowly pour the egg mixture into the hot soup, stirring constantly. cover and simmer until egg bits are cooked about 2 minutes. season with salt and pepper if needed. serve immediately with cheesy garlic bread.