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Print Friendly Recipe Recipe Information Serves/Makes:24 cups Ingredients 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 Preparation 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. Comments Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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