Shelly's Recipe

ITALIAN WEDDING SOUP

Category: Soups

Meatballs
1 egg
3/4 cup grated parmesan cheese
1/2 cup dry bread crumbs
1 small onion, chopped
1/4 tsp salt, pepper and. garlic powder
2 lbs. ground beef or meatloaf mix

Soup
2 quarts chicken broth
1/3 cup chopped spinach
1 tsp onion powder, parsley flakes, salt, pepper and garlic powder
1 1/4 cup cooked medium shell pasta

Grated Romano cheese, garnish

In a bowl combine the egg, cheese, bread crumbs, onion, seasonings. 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 and seasonings; bring to a boil. Reduce heat; simmer, uncover for 5 minutes. Stir in pasta; heat through. Serves 16