Italian Wedding Soup

I make this hearty soup every year for our anniversary as a tradition.  Phil and I were married in Siena, Italy 5 years ago this October!  This soup is definitely filling enough to be a main dish given that it is full of meat/cheese ball goodness.  Serve this with warm crusty bread.

1 lb ground beef
2 eggs beaten 
2 tablespoons bread crumbs
4 tablespoons parmesan cheese, grated
1 teaspoon basil, chopped
1 tablespoon parsley, chopped
2 shallots, minced
2 quarts chicken broth
2 cups uncooked orzo or other small pasta
1 cup cabbage, sliced
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup spinach leaves, sliced
1 teaspoon salt
1 teaspoon pepper

Combine the meat, egg, bread crumbs and parmesan cheese, basil, parsley, shallot, salt and pepper.  Roll into small (3/4") meatballs.  Heat olive oil in a large saucepan and brown the meatballs on all sides (browning in batches if your pot it too small for all of them).  Be sure to just brown slightly and don't cook the meatballs all the way through.  

Add the broth to the meatballs, bring to a boil.  Add the pasta, cabbage, carrots, celery and spinach.  Return to a boil.  Reduce heat and cook for 25 additional minutes.  Sprinkle the soup with parmesan cheese before serving (if desired).