Gnocchi, Spinach, and Meatball Soup

Heat olive oil in a large pot over medium-low heat and saute onion until soft and translucent about 5 minutes. Add garlic and cook until fragrant about 30 seconds. Add chicken stock bay leaf Italian seasoning salt and pepper and bring liquid slowly up to a simmer about 5 minutes.

Meanwhile prepare the meatballs. Combine ground beef egg bread crumbs 2 tablespoons Parmesan cheese onion powder Italian seasoning Worcestershire sauce garlic salt and pepper in a large bowl. Mix until well combined. Roll mixture into tiny 1/2-inch meatballs.

Once the soup is boiling carefully drop meatballs one by one into the pot. Bring back up to a slow simmer and cook for 20 minutes. Skim off any gray muck that comes to the top with a spoon and discard.

Add carrots escarole and gnocchi and bring soup back to a simmer. Stir in half-and-half spinach and herbs. When gnocchi rise to the top remove from heat.

Remove bay leaf and serve soup with Parmesan cheese.