Italian Wedding Soup

(A light Spinach and Meatball Soup - adapted from diabetic recipe)

1 pound ground beef (80/20)
1 large egg
2 tablespoons chopped parsley
1 tablespoon onion, diced
1 teaspoon minced garlic from a jar
1/4 cup grated Parmesan cheese

2 stalks celery, diced
1 teaspoon minced garlic from a jar
4 tablespoons olive oil
3 cans (14.5-oz.) chicken broth
6-oz. baby fresh spinach, finely chopped
1/2 cup grated Parmesan cheese

Combine meatball ingredients in a large bowl.  Form into 1/2-inch balls, fry in a large frying pan in a single layer until no pink remains.  Meanwhile, sauté celery and garlic in olive oil in a large frying pan over medium heat.  Add broth and baby spinach.  Bring to a boil and then simmer for 6 to 8 minutes or until spinach is cooked.  Stir in Parmesan cheese.  Add meatballs.  Sprinkle additional Parmesan cheese on top of soup in the bowl at serving time.