Italian Wedding soup

I'm going through a bit of a phrase where I only want to eat soup. Maybe it's due to the cold weather, but I've been on a soup kick.  Here's my version of the Italian wedding soup. It's so easy to make, and I love how soups in general make the house smell great, and fills the air with warmth.  I love to serve this dish with French bread, and fresh grated parmesan cheese. It's an economial meal for a growing family of five. 
Here's how: Ground beef, 1 egg, olive oil, salt, pepper, Italian bread crumbs, dried basil flakes, garlic powder, grated parmesan cheese, six cans of 14.5 ounces of chicken broth, diced onion, 2 minced garlic cloves, sliced mushrooms, fresh spinach, diced carrots, or any favorite vegetable, and 1 cup of orzo pasta.
First start off my making the meatballs.. Dump a package of ground beef into a bowl, add 1 egg, 1/2 c. of grated parmesan cheese, teaspoon of salt, pepper, garlic powder, 1/2 c. Italian bread crumbs, and mix together. Form small balls and set aside.
In a large dutch oven on low heat, add olive oil, 1 diced onion, 2 minced garlic cloves, salt, pepper, dried basil, and stir until translucent. Add all six cans of chicken stock, add meatballs, stir, and bring to a boil. Reduce heat to low, and shimmer for a few hours (2-3). Add carrots, mushrooms, and orzo pasta. I usually don't measure veggies just put in as much as you like, and whatever veggie you like. At this point you can add water to bring broth level up. Before serving add spinach, and stir.
A hardy meal your whole family will love. Enjoy!