Gluten Free Tuesday: Italian Wedding Soup

Ingredients

• For the meatballs
• 1 pound (93 percent) lean ground beef
• 1/4 cup grated parmesan cheese
• 1 large garlic clove, minced or put through a garlic press
• 2 teaspoons dried parsley
• 2 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons plain gluten-free dried breadcrumbs
• 1 large egg
• For the soup
• 1 tablespoon olive oil
• 2 medium carrots, peeled and sliced into coins (about 3/4 cup)
• 2 stalks celery, trimmed and cut into thin pieces (about 3/4 cup)
• 1 medium onion, diced (about 1/2 cup)
• 2 garlic cloves, minced or put through a garlic press
• 1/2 teaspoon salt
• 8 cups homemade chicken stock or reduced sodium gluten-free chicken broth
• 3 cups water
• 5 ounces baby spinach, washed
• Non-stick cooking spray
• 2 cups uncooked gluten-free bite-sized pasta shells

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