Italian Wedding Soup
Posted by: Lisa Sat, 15 May 2004, at 8:32 a.m.
 

1 egg
3/4 cup grated parmesan cheese
1/2 cup dry bread crumbs
1 small onion, chopped
3/4 tsp. salt divided
1 1/4 tsp. pepper, divided
1 1/4 tsp. garlic powder, divided
1 1/4 tsp. garlic powder, divided
2 lbs. ground beef
2 qts. chicken broth
1/3 cup chopped spinach
1 tsp. onion powder
1 tsp. dried parsley flakes
1 1/4 cup cooked med. shell pasta

In a bowl combine the egg, cheese, bread crumbs, onion, 1/4 tsp. salt, 1/4 tsp. pepper & 1/4 tsp. garlic powder. Crumble beef over mixture & mix well. Shape into 1-inch balls. In soup kettle; cook meatballs until no longer pink; drain. Add the broth, spinach, onion powder, parsley & remaining salt, pepper, and garlic powder; bring to a boil. Reduce heat; simmer, uncover for 5 minutes. Stir in pasta; heat through. yields: 12 servings (3 quarts.)