Meatball Soup.

A wonderful soup. Normally the way we make soup but this time instead of just ground meat, we used home made meatballs.

Meatballs:
1/2 - cup or so of shredded cheese of your choice.
1 - 1 pound package ground meat (We used pork).
1 to 2 - eggs.
4 - slices bread without the edges
1/4 cup milk.

Rest of the soup.
8 white ends spring onions
1/2 - regular onion
1 - 16 ounce can mixed vegetables
1 - bell pepper (any color)
2 - Roman tomatoes diced
1 - 16 ounce can leafy spinach
1 - large bag salad greens.
1/2 - pound noodles
1/4 - cup or so of cornmeal
Seasoning:
Garlic powder
Oregano
Salt
Pepper
Basil
Optiona:
2 eggs.
Artichoke hearts
Mushrooms

Topping:
Parmesan or your favorite cheese.

Bread:
Cut off the rims of the bread.
Soak in the milk.
Wring the bread dry.

Meatballs:
Add the soaked bread to the bowl.
Add the egg to the bowl.
Add the meat to the bow.
Add the cheese to the bowl.
Mix everything thoroughly.
Let sit in the fridge to meld.

Form the  meatballs  into small to medium balls.
Fry in minimal oil till browned on all sides.
Set in the fridge till needed.

Put a little oil in a pot and let them cook down.
Start adding the other vegetables.
Stir as you go.

Add enough water to cover.
Bring to a boil.

Add the noodles, spices, cornmeal, and the meat balls.
Let boil for 5 or so minutes.
Turn down the heat and let simmer for 1 - 2 hours.
Add water and stir as needed.

Optional:
At the end of two hours,
Crack open the two eggs in a bowl and whisk.
Add to soup.
Let the soup cook for several minutes longer to cook the eggs.

Tastes even better when in the fridge overnight and reheated.

Serve in a bowl and add the cheese topping.

Mangia!