1 1/2 lbs. ground chuck or ground turkey
2 1/2 c. freshly grated Parmesan cheese
2 eggs
1 c. Italian seasoned bread crumbs
1 tbsp. chopped flat leaf parsley
1 tbsp. Dijon mustard
Salt and pepper to taste
2 1/2 qts. water
1 extra lg. onion, chopped
3 lg. carrots sliced into thin rounds
2 celery stalks, chopped
1 1/2 lbs. spinach, torn a bit
2 pkgs. beef bouillon granules

Combine meat, 1/2 the cheese, eggs, bread crumbs, parsley, mustard, salt and pepper; mix well. Form into hazelnut size meatballs. Place in the refrigerator until ready to add to soup pot.

In a soup pot, bring water, onion, carrots and celery to a boil. Add the spinach; simmer for 15 minutes. Add meatballs, stirring constantly. Season with salt and pepper to taste. Cook 35 minutes longer. Serve piping hot, sprinkled with Parmesan cheese. Serves 6.