Italian Wedding Soup

I saw this one over at http://www.bakespace.com/

Meatballs:

1/2 lb. lean ground beef

1/2 small onion, finely diced or grated

1 egg white

2 tbsp grated parmesan

1 tbsp fresh parsley

1/2 tbsp fresh basil

1 tbsp breadcrumbs

1/2 tsp. salt pepper

Soup:

2 Tbsp. butter

1 small onion, diced

1/2 cup carrots, sliced

1/2 cup celery, sliced

1 clove garlic, minced

2 sprigs thyme (leaves)

8 cups chicken broth

3/4 cup acini di pepe pasta

10 oz. spinach or escarole

salt and pepper to taste

Mix together all ingredients for meatballs and shape into 1/2" balls. Referigerate for an hour or up to a day. Melt butter in a large stockpot. Add onions, garlic, celery, carrots and thyme and cook until tender. Pour in chicken broth and bring to a boil. Simmer 20 minutes. Season with salt and pepper to taste. Drop in meatballs and cook about 5 minutes before adding pasta. Add pasta, cook about 5 minutes.