Italian Wedding Soup

12 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

• 1 egg
• 3/4 cup grated Parmesan cheese
• 1/2 cup dry bread crumbs
• 1 small onion, chopped
• 3/4 teaspoon salt, divided
• 1-1/4 teaspoons pepper, divided
• 1-1/4 teaspoons garlic powder, divided
• 2 pounds ground beef
• 2 quarts chicken broth
• 1/3 cup chopped fresh spinach
• 1 teaspoon onion powder

Italian Wedding Soup (continued)

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Ingredients (continued)

• 1 teaspoon dried parsley flakes
• 1-1/4 cups cooked medium pasta shells

Directions

• In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt,
• 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and
• mix well. Shape into 1-in. balls.
• In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach,
• onion powder, parsley and remaining salt, pepper and garlic powder; bring to a
• boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through.
• Yield: 12 servings (3 quarts).

Nutrition Facts: 1 cup equals 226 calories, 12 g fat (5 g saturated fat), 72 mg cholesterol, 942 mg sodium, 9 g carbohydrate, trace fiber, 20 g protein.

Courtesy: Taste of Home Magazine Online (I'm a subscriber.)