Source:

Erin

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). spinach
• 1-1/2 lbs (.7 kg). ground beef
• 1/2 cup (125 ml) grated parmesan cheese
• 1 tsp (5 ml). minced garlic
• 1 cup (225 ml) chopped onion
• 1 cup (225 ml) chopped zucchini
• 1 cup (225 ml) chopped carrots

Preparation

• Bring chicken broth and water to a boil in a 6 qt. pot.
• Add pasta and cook 5 minutes.
• Add spinach and simmer 5 minutes more.
• Meanwhile, in a large bowl, mix ground beef, cheese and minced garlic until blended.
• Form small meatballs and stir into soup mixture.
• Simmer 5 to 7 minutes until meat is no longer pink in center.
• Meanwhile, saute onions, zucchini and carrots about 5 minutes until almost tender.
• Stir in vegetables.

Comments

Can be refrigerated up to 4 days.