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Meatball Soup (Minestra Marittata)
For the meatballs
Half a kilo of finely minced veal
An egg
Half a cup of panko
A third of a cup of grated Parmesan cheese
Three tablespoons of chopped parsley
Two cloves of crushed garlic
A teaspoon of oregano
A teaspoon of salt and pepper
A pinch of black pepper
For the soup:
Three tablespoons of olive oil
Three carrots, peeled and diced
A large onion, chopped
Two cloves of garlic
8 cups of chicken broth
Half a cup of orzo or macaroni
Three cups of chopped spinach
Salt to taste
