Italian Wedding Soup

-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 Teaspoons Garlic Powder, Divided
-1 1/4 Teaspoons Pepper, Divided
-2 Pounds Ground Beef
-2 Quarts Chicken Broth
-1/3 Cup Fresh Spinach, Chopped
-1 Teaspoon Onion Powder
-1 Teaspoon Parsley Flakes
-1 1/4 Cups Cooked Medium Pasta Shells

Makes about 3 quarts.

In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Crumble the raw ground beef over the mixture and mix well. Shape into 1" ball. In a dutch oven, brown the meatballs in small batches and drain the grease (leave meatballs in). Add the broth, spinach, onion powder, parsley, and remaining salt, pepper, and garlic powder. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in the cooked pasta and heat through. Serve.

Serving Size: Makes 12 1-Cup Servings

Number of Servings: 12

Recipe submitted by SparkPeople user JENIJ0810.