Meatball Soup with Spinach

Ingredients

• 6 ounce baby spinach fresh coarsely chopped
• 31.5 ounce condensed beef consomme undiluted canned
• 0.5 teaspoon pepper black divided
• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano, un-drained canned
• 1 cup carrots diced
• 1 large egg white 
• 1 pound ground sirloin 
• 2 teaspoons olive oil 
• 1 large onion 
• 1 ounce parmesan cheese fresh grated
• 1 cup water 
• 1.2 ounce bread white

Equipment

• food processor
• bowl
• ladle
• dutch oven

Directions

1. Grate 2 tablespoons onion; place in a large bowl. Chop remaining onion to measure 2 cups; set aside.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/3 cup.
3. Add the breadcrumbs, meat, 1/4 teaspoon pepper, and egg white to grated onion in bowl; mix with hands until well blended. Shape mixture into 42 (1-inch) meatballs; set aside.
4. Heat oil in a large Dutch oven over medium heat.
5. Add 2 cups chopped onion and carrot; saut 5 minutes or until vegetables are tender.
6. Add water, consomm, and tomatoes; bring to a boil. Reduce heat to medium. Carefully add meatballs to soup; simmer 20 minutes or until meatballs are no longer pink. Stir in remaining 1/4 teaspoon pepper and spinach. Ladle soup into bowls, and sprinkle with Parmesan cheese.