Italian Wedding Soup
Ingredients
- 1 egg
- 3/4 cup parmesan cheese grated
- 1/2 cup breadcrumbs dry
- 1 small onion chopped
- 3/4 tsp salt divided
- 1 1/4 tsp black pepper divided
- 1 1/4 tsp garlic powder divided
- 2 lbs. ground beef
- 2 quarts chicken broth
- 1/3 cup spinach fresh, chopped
- 1 tsp onion powder
- 1 tsp parsley flakes, dried
- 1 1/4 cups medium pasta shells cooked
Instructions
- In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix well. Shape into 1-in. balls.
- In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through. Yield: 12 servings (3 quarts).
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