Italian Wedding Soup

1: In a bowl, combine ground beef, breadcrumbs, eggs, Italian seasoning, garlic powder, kosher salt, black pepper, and Parmesan cheese until mixed well.

2: Form the mixture into tiny meatballs and place them on a baking sheet.

3: Freeze the meatballs for 15 minutes.

4: Preheat the oven to 400°F and then bake the meatballs for 15 minutes.

5: In a large pot, sauté the onion, carrots, celery, and garlic until tender, about 5 minutes.

6: Add the chicken broth, water, and fresh thyme to the pot and bring to a boil.

7: Once boiling, add the meatballs and reduce to a simmer, cooking for 10 minutes.

8: Add the pasta to the pot and cook until tender, about 6 minutes.

9: Stir in the spinach, dill, and lemon juice, and mix to combine.

10: Remove the thyme sprigs from the soup pot and sprinkle with grated cheese before serving.