Meatball Soup

Heat a skillet over medium-high to high heat. Melt the butter and add the sliced onions. Toss onions to coat with butter and then cook, stirring occasionally until they just start to brown. Then reduce heat to medium-low and continue cooking, stirring from time to time, until the onions are caramelized and show a nice, rich, brown color. It should take about 30 minutes.

While the onions are cooking, mix together the meatball ingredients (sausage through salt) in a large bowl and form into one-inch balls. Set aside completed meatballs on a tray or plate.

When the onions are done, add the broth into the pot and bring to a boil. Add the meatballs gently to the broth and cook for 10 minutes. Reduce heat as necessary to maintain a gentle boil. Once the meatballs are cooked through, add the Madeira and the spinach. Serve immediately.