Italian Wedding Soup

Meatballs
8 oz meat
1/2 cup bread crumbs
a dash of parsley
a dash of oregano
1/2 cup of Parm cheese
salt, and pepper to taste — fry off in butter or oil.

Five cans chicken broth (10.5 oz each) heat till hot.
Saute veggies: 50% onions, 25% carrots, 25% carrots (your mirepoix)
Add 1 1/2 tablespoons of garlic to your broth.

Add cooked carrots 1/2 cup chopped fine
1 cup onion chopped fine
1/2 cup celery chopped fine.
Add to broth also add your cooked meatballs then add 1/2 cup cooked pasta of your choice and cut up endive or baby spinach for greens approximately 5 ozs top with fresh Parm cheese.