Italian Wedding Soup with meatballs Recipe

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  1. On a parchment lined sheet pan, heat meatballs to render off any fat.
  2. In a large stock pot, heat oil and saute onions for 5 minutes.
  3. Make sure spinach is thawed and all excess water is pushed out of spinach.
  4. Add basil, two bases, and water and cook on high heat for 5 minutes.
  5. Meanwhilem drain meatballs of any excess oil.
  6. Add meatballs and spinach to soup, bring to a boil, then lower heat to maintain a simmer.
  7. Adjust seasoning.
  8. As each pot goes into service, garnish with parmesan cheese and fresh parsley.


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