Italian Wedding Soup

This soup was served at our Relief Society meeting on Tuesday, January 10.  Thanks to Hillary Georgia for sharing with us!

12 ounces Italian sausage
1/4 cup Parmesan cheese
2 TB breadcrumbs
2 TB milk
1/2 tsp onion powder
1/2 tsp dried basil
8 chicken bouillon cubes
2 beef bouillon cubes
10 cups water
1 (10-ounce) package frozen spinach
1 onion, diced
1 carrot, grated
garlic, salt, and pepper to taste
1 cup uncooked rice or orzo

1. In a medium bowl, combine sausage, parmesan, breadcrumbs, and 2 TB milk.  Form into 3/4-inch meatballs.
2. In a pan brown meatballs and drain grease.
3. In a stockpot or crockpot combine remaining ingredients including browned meatballs (exclude rice) and bring to a simmer.
4. While soup is cooking, prepare rice (1 cup rice + 2 cups water).
5. When rice is cooked, add to soup.
6. Add garlic, salt and pepper to taste.
7. Sprinkle with Parmesan cheese when serving.