Nostalgia Wedding Soup

In a medium size bowl, combine all meatball ingrediants and hand mix until well blended. But make sure not to over mix to avoid making meatballs tough in the end. Form bitesize meatballs by rolling in hands, place on baking sheet and set aside.

In a very large pot, combine water, chicken broth, garlic, bouillon cubes, salt and pepper. Bring to a slow boil or simmer on medium-high heat, stirring to dissolve bouillon cubes. Carefully place meatballs in simmering broth one by one. You may need to put a few in at a time, until those ones float to the top (about 10-15 seconds), then add more. Do this until all meatballs are in the simmering broth. Temperature will drop, so adjust it to almost high until back up to a steady boil, then bring back down to medium. Meatballs take about 6-8 minutes to cook through.

Add in onions and spinach. Reduce heat to medium-low, then cover, and let simmer for 30 minutes.

Remove lid and pour in noodles. bring back up to medium-high. Boil until noodles are aldente (*NO MORE). Turn off heat, move pot to another burner, and cover.

*You don't want to cook noodles until completely done, because as it sits, the noddles will cook more. So if you cook them completely the first time, the next day when you take it out to eat, the noddles will be mush!

**You can serve now while hot with some shredded parmasan cheese on top, or you can let cool, refridgerate, and eat the next day. It is even more incredible the next day, and the meatballs are a lot more tender!!