Italian Wedding Soup
Created by QueenBea on November 4, 2011
- Servings: 7
- Prep Time: 20m
- Cook Time: 20m
- Recipe #2022
Ingredients
- 1 egg
- 3/4 cup parmesan cheese, grated
- 1/2 cup dry bread crumbs
- 1 small onion, chopped
- 3/4 teaspoon salt, divided
- 1 1/4 teaspoon pepper, divided
- 1 1/4 teaspoon garlic powder, divided
- 2 pounds ground beef
- 2 quarts chicken broth
- 1/3 cup spinach, chopped
- 1 teaspoon onion powder
- 1 teaspoon parsley flakes
- 1 1/4 cups small shell pasta, cooked
How to Make
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Step 1: In a bowl, combine egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder.
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Step 2: Crumble beef over mixture and mix well.
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Step 3: Shape into bite size balls.
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Step 4: In a Dutch oven, cook the meatballs until no longer pink; drain.
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Step 5: Add the broth, spinach, onion powder, parsley flakes, and remaining salt, pepper and garlic powder; bring to a boil.
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Step 6: Reduce heat; simmer, uncovered, for 5 minutes.
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Step 7: Stir in pasta; heat through.