Italian Wedding Soup

For the meatballs:

1. Preheat your oven to 400°F.
2. In a large bowl combine ground chicken, parsley, basil, garlic, parmesan, bread crumbs, salt, pepper, onion powder, tomato paste, and olive oil. Mix together well and form into tiny meatballs.
3. Place on a baking sheet lined with parchment paper and bake for 6 minutes, flipping halfway through.

For the soup:

1. In a large pot, drizzle olive oil. Add carrots, celery, and onions and sauté for 10 minutes on medium heat.
2. Add garlic and sauté for 1 minute.
3. Add broth, basil, parsley, parmesan, meatballs, and spices.
4. Bring to a boil and add uncooked cous cous. Turn to medium low and cook for 12 minutes, or until cous cous is cooked through.
5. Turn off the heat and add spinach. (Optional: remove spinach stems before adding).