Italian Wedding Soup

• 3 tablespoons olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves minced garlic
• 10 cups chicken stock
• 1/2 cup dry white wine
• 1 1/2 cup orzo pasta
• 1/4 cup minced fresh dill
• 12 ounces fresh spinach
• 2 lbs frozen Italian-style meatballs, thawed\
• Salt and pepper to taste

Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot or cast iron dutch oven. Add the garlic, onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the wine to deglaze and scrape all of the browned bits off of the bottom of the pan.  Add the chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes.  Add the fresh dill and simmer for 2 minutes more.    Add the pasta to the simmering broth and cook for an additional 6 to 8 minutes, until the pasta is tender. Add the meatballs to the soup and simmer for 5 minutes. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with grated Parmesan.