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Italian Wedding Soup
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Recipe Information

  • 1 package frozen chopped spinach
  • 3 cans chicken broth
  • 2 cups (475 ml) small pasta (pastina, or broken spaghetti)
  • 1 lb (.5 kg) lean ground beef
  • parmesan and romano cheese (grated)
  • onion powder
  • garlic powder
  • salt
  • pepper
  • 2 tbs (30 ml) olive oil
  • Meatballs:
  • Make little meatballs (sort of like Swedish meatballs).
  • One meatball is approx. 2 tbsp (30 ml), but you can make any size you want.
  • Cook them in the olive oil, garlic powder, and onion powder in a frying pan.
  • Cook over medium heat until cooked, then pour off drippings.
  • Turn up the heat and brown them for flavor.
  • Set aside until later.
  • Soup Base:
  • Put 2 cans of the chicken broth into a large soup pot.
  • Cut the frozen spinach into several small chunks.
  • Mix the frozen spinach with the chicken broth until it is all unfrozen.
  • Make sure the spinach is separated.
  • Put the meatballs in with the spinach and set aside.
  • Pasta/soup mix:
  • Put the other can of broth in another pan, add a can of water and some salt then heat until boiling.
  • Throw in the pasta and cook until tender.
  • Dump this into the big pot with the spinach and meatballs.
  • Cook and stir over medium heat until simmering.
  • Serve in samll soup bowls.
  • Top with plenty of Parmesan and Romano cheese.
  • Salt and pepper to taste.

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