I'm back --- here's a recipe for Italian Wedding Soup

I made this today for friends who came for lunch - it's "souper" easy and really good!
The whole recipe can be put together in 30 minutes or less.

EZ Italian Wedding Soup
1 Cup chopped Sweet or Spanish Onion
1 teaspoon of Homemade Gourmet Garlic Basil Seasoning
2 shakes of dried oregano
24 frozen mini meatballs
2 cans light chicken broth or 1 box gourmet chicken stock
1 cup small pasta shells
1 cup baby spinach sliced thin (cut off the stems)
2 Cups water
fresh ground pepper
1/2 tsp. salt
Olive Oil

Cooking directions:

In pot heat 1 Tbs. olive oil over med. heat. Add onion and garlic basil and oregano, salt and pepper. Cook for 5 minutes or until the onions are clear and tender. Add some water to the onions if they start to cook too fast. Cook the water down until the onions are the correct consistency. Add the meatballs; stir and continue stirring until browned about 5 minutes. Add broth and 2 cups of water; bring to a boil.

Add the uncooked pasta and cook until tender - 10 to 12 minutes. Stir in the baby spinach and cook until heated through.

Sprinkle with Parmesan cheese and serve with biscuits! ENJOY.
Serves 4