Italian Wedding Soup

I have tried so many different versions of this soup. This is my favorite.

• Ready In: 35 mins
• Serves: 12
• Yields: 12 bowls

Ingredients

• 1  egg
• 3⁄4 cup parmesan cheese, grated
• 1⁄2 cup  dry breadcrumbs
• 1  small onion, chopped
• 3⁄4 teaspoon salt, divided
• 1 1⁄4 teaspoons pepper, divided
• 1 1⁄4 teaspoons garlic powder, divided
• 2  lbs 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

Directions

1. In a bowl, combine egg, cheese, bread crumbs, onion, ¼ tsp salt, ¼ tsp pepper and ¼ tsp garlic powder.
2. Crumble beef over mixture and mix well.
3. Shape into bite size balls.
4. In a dutch oven, cook the meatballs until no longer pink; drain.
5. Add the broth, spinach, onion powder, parsley flakes, and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
6. Stir in pasta; heat through.