Garlic Meatball Soup

This recipe was a conglomeration of what sounded good, the BEST Garlic Soup recipe EVER that I got out of Patricia Cornwell's Food to Die For (this stuff is magic if you are getting sick) and a combo of an Italian Wedding Soup that looked really good on CFSCC presents: Eat This blog.

Heat some olive oil in a soup pot.
Add the following as you get done chopping them:
Onion
Thumb size piece of ginger (completely unnecessary, but it was about to go bad so I thought I'd use it)
Somewhere between 10 and 30 cloves of garlic, depending on your preference, smashed with the side of a knife, peels removed.  (You can smash with the peels on, and pick them out easily apres-smash.)
Bag of baby carrots.  They don't need to be chopped too fine.
Saute all this for 10 minutes or so.
Add some italian spices
Approximately 6 cups of chicken broth and water
Bring to a boil, let simmer for 15-20 minutes.

Blend the soup, using an immersion blender.
Take 1 lb. ground beef, form it into small chunks with your hands, and add to the soup.  Let it go on a low boil for about 15 minutes, then add some big handfuls of spinach.  Simmer until wilted.

Sooooo good.  If you like garlic.  And all the other ingredients.

Vampires beware!