Chicken Meatball Soup

Meatballs
1 pound ground beef
1 pound ground pork
2 eggs
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan
1 Tablespoon dried Italian seasoning

Soup
1 gallon chicken stock
1 small onion, diced
3 cloves garlic
1 Tablespoon lemon zest
2 cup carrots, diced
1 cup celery, diced
2 cups pasta
4 cups fresh spinach, coarsely chopped
1 cup fresh basil, coarsely chopped
Mix meatball mixture and form into small meatballs -- maybe 3/4" in diameter.  Set aside.

Bring chicken stock to a boil, add onion, garlic, lemon, carrots and celery.  Simmer until carrots and celery are softened but still firm.  Add as many meatballs as you want -- calculate how many people will be eating the soup and average six meatballs per person (and then throw in a couple more for tasting purposes).  Low boil until the meatballs are no longer pink on the inside.  Add pasta.  Continue to boil gently until the pasta is al dente -- on the hard side if this soup will be reheated (not served right away).  Remove soup from heat and add the spinach and basil.  Cover.  Serve topped with shredded (not grated) Parmesan and fresh cracked black pepper.