Italian Meatball Soup

This is the best soup for Autumn that I have ever tasted. I'm making it for Greg's birthday party tomorrow.

Italian Meatball Soup
1 recipe of Italian meatballs (recipe follows)
1-2 tablespoons olive oil
1 onion chopped
4-5 cloves of garlic, minced
5 (14 oz.) cans chicken broth
1 cup water
1 (28 oz.) can crushed tomatoes
1 tablespoon italian seasoning
2 carrots, peeled and diced
1 1/2 cups small pasta (like macaroni) uncooked
2 cups spinach, thinly sliced

1. When preparing meatballs, make them small and bite-sized. Broil the meatballs according to the recipe directions until they are just brown and can maintain their shape.

2. While the meatballs are cooking, heat olive oil in a large stockpot. Saute the onions and garlic until translucent. add broth, water, tomatoes, and italian seasoning. Heat to boiling. Gently add the meatballs, carrots, and spinach. Reduce heat to a simmer and cook for 10 minutes. Add pasta and cook unil pasta is al dente.

Italian Meatballs
1 pound ground beef
1 pound italian sausage (I like Jimmy Dean)
2 eggs, beaten
1/4 cup plain bread crumbs
2 tablespoons parmesan cheese
1 teaspoon basil
1/2 teaspoon parsley
1/4 cup dehydrated onion
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon white sugar

1. Turn the oven to 400. When heated, turn to broil. Line a baking sheet with aluminum foil and set aside.

2. Gently combine all ingredients in a medium bowl. Shape the meat mixture into meatballs. A cookie scoop is great to do this. Place meatballs on baking sheet.

3. Place the baking sheet in the oven and cook for 7-10 minutes or until the meatballs are becoming brown and fragrant. If you are going to be simmering the meatballs in soup it's best to cook them until they're just brown so they can finish cooking in the soup and release some of their flavor into the cooking liquid.

4. Enjoy! Tastes even better the second day.