Ingredients

Meatballs:

• 1 pound Kentucky Cattlemen's Ground Beef 
• 1/4 cup seasoned dry bread crumbs
• 2 egg whites or 1 egg, beaten
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Soup:

• 2 tablespoons extra-virgin olive oil,
• 2 carrots, peeled and chopped
• 2 ribs celery, chopped
• 1 medium onion, chopped
• 2 bay leaves, fresh or dried
• Salt and ground black pepper​
• 6 cups chicken stock or broth
• 2 cups water
• 1 1/2 cups dried pasta, rings
• 1 pound spinach, coarsely chopped

​Instructions

1. Heat oven to 400°F. Combine Kentucky Cattlemen's Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 15 to 17 minutes.
2. Over medium heat, combine oil, chopped carrots, celery and onions and bay leaves in pan. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
3. Add broth and water to the pot. Increase heat to high and bring soup to a boil. Add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in spinach in batches and add desired number of meatballs. Cook until spinach becomes wilted.