This traditional soup is made with mini meatballs, greens such as spinach or escarole, and small pasta in a flavorful broth.
Bring chicken stock and 1 teaspoon of the Italian seasoning to boil in large saucepan on medium heat.
Meanwhile, mix pork, egg, Parmesan cheese, onion, garlic, sea salt and remaining 1 teaspoon Italian seasoning in medium bowl until well blended. Form into 1/2-inch meatballs. Drop meatballs into stock. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
Stir in pasta; cook 5 to 8 minutes or until tender, stirring occasionally. Stir in spinach. Ladle into soup bowls.
(Amount per serving)