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- 8 cups (1900 ml) chicken broth
- 8 cups (1900 ml) water
- 16 oz (448 grm). tiny bow tie pasta
- 16 oz (448 grm). frozen spinach
- 1-1/2 lbs (.7 kg). ground beef
- 1/2 cup (125 ml) grated parmesan cheese
- 1 tsp (5 ml) minced garlic
- Aromatic vegetables:
- 1 cup (225 ml) chopped onions
- 1 cup (225 ml) chopped zucchini
- 1 cup (225 ml) chopped carrots
- Bring chicken broth and water to boil in a 6 quarts (5675 ml) pot.
- Add pasta and cook 5 minutes.
- Add spinach. Simmer 5 minutes more.
- Meanwhile in a large bowl, mix ground beef and cheese and 1 tsp (5 ml) minced garlic until blended.
- Form small meatballs and stir into soup mixture.
- Simmer 5 to 7 minutes until meat is no longer pink in the center.
- Meanwhile, saute aromatic vegetables about 5 minutes, until almost tender.
- Stir in vegetables.
- Soup can be refrigerated up to 4 days.
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