Italian Wedding Soup

1 (10 ounce) package frozen chopped spinach
3 (14 1/2 ounce) cans chicken broth
2 cups pastina pasta (or acini di pepe)
1 lb lean ground beef
1/2 c bread crumbs
1/2 t onion powder
1/2 t garlic powder
grated romano cheese
grated parmesan cheese


To make meatballs:
Mix the ground beef, bread crumbs, onion powder and garlic powder. Make the meats small, about a teaspoon. Put on a rack on a baking sheet covered in foil and bake in a 400 degree oven for 20 minutes. Set aside.

Put two cans of the chicken broth into a large soup pot.
Mix the frozen spinach with the chicken broth until it is all unfrozen and separated.
Put the meatballs in with the spinach and broth, set aside.

Put the other can of broth in another pan, add a can of water, and some salt.
Heat until boiling, and throw the pasta in. Cook until pasta is tender. Dump into the big soup pot with the rest of the soup, and stir over medium heat until simmering.

Serve in small soup bowls and top with plenty of grated Parmesan and Romano cheese.
Salt and pepper to taste.


Lora @ my blessed life said...

That grilled asparagus sounds yummy! I'm saving that recipe~thanks!

Kristen said...

I love Italian Wedding Soup - this looks fabulous!