Rinse frozen spinach well, let drain until very dry, then chop.

In a large skillet over moderate heat, saute the chopped onion, celery, carrots, and minced clove of garlic in olive oil. Season with celery salt.

Place vegetables and chicken stock in a soup kettle and simmer for at least 1 hour.

Prepare meatballs by combining the lean ground beef, minced onion, salt, pepper, parsley, 2 minced cloves garlic, eggs, milk, and bread crumbs.

Shape into 1-inch meatballs and brown in a skillet containing one tablespoon of olive oil until they are cooked through.

Drain meatballs on paper towels as they brown. Add meatballs to the soup and boil gently for 20 minutes longer. Serve warm.

Happy Cooking from The Cook & Kitchen Staff at Recipe-a-Day!