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- 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
- 2 tbs (30 ml) olive oil
- 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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