Tiny Meatball, Gnocchi and Spinach Soup

Ingredients

• 1 large yellow onion, diced
• olive oil, for sauteing
• sea salt and fresh black pepper
• 5 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons Italian seasoning
• 2 (14 ounce) cans low-sodium chicken broth (about 4 + 1/2 cups)
• 16-17.5 ounces potato gnocchi (like Rienzi)
• 1 cup half & half or heavy cream
• 4 cups fresh baby spinach leaves, rough chopped
• 2 tablespoons fresh basil or parsley, minced
• Parmesan cheese, fresh grated, for serving
• Meatballs:
• 1 + 1/4 pounds ground beef or turkey
• 1/4 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon sea or kosher salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 1/4 cup seasoned Italian bread crumbs
• 2 tablespoons Parmesan cheese, grated

Instructions

1. In a large soup pot saute onion in 2-3 tablespoons olive oil over medium low heat seasoning well with salt and pepper. When soft and tender add garlic, saute until fragrant. Add bay leaf, Italian seasoning and chicken broth, season again with salt and pepper. Bring slowly up to a simmer.
2. Mix all the meatball ingredients together in a large bowl with a fork. Roll into tiny meatballs (about 1/2 – 1 inch in size) and place on a platter or small baking sheet.
3. Once the soup is boiling carefully drop the meatballs one by one into the pot. Bring back up to a slow simmer and cook for 20 minutes, skim any gray muck that comes to the top off the soup and discard. Taste and season again with salt and pepper or Italian seasoning if needed.
4. Slowly add the gnocchi, bring soup back to a simmer, stir in half & half, spinach and herbs. When gnocchi rise to the top, remove from heat. Remove bay leaf and serve with Parmesan cheese.