Cheesy Italian Wedding Soup

I have been making this for the past 3 years on Thasnksgiving! You can make it anytime but it is tradition for us on Thanksgiving.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1 (10 ounce) package frozen chopped spinach
• 3 (14 1/2ounce) cans chicken broth
• 2  cups  pastina pasta
• 1  lb lean ground beef
•  onion powder
•  garlic powder
•  salt
•  pepper
• 2  tablespoons olive oil
•  grated romano cheese
•  grated parmesan cheese

Directions

1. To make meatballs: Mix the ground beef, onion powder and garlic powder.
2. To make the meatballs, each meatball is about 3/4 teaspoon.
3. I make them small for the soup, but you can make them whatever size you would like.
4. Cook the meatballs in the olive oil and when they are cooked if you think you want more garlic powder or onion powder add that now.
5. Cook at medium heat in frying pan until cooked.
6. Pour off the drippings and turn up the heat and brown them for a good flavor.
7. Set aside.
8. Put two cans of the chicken broth into a large soup pot.
9. Cut the frozen spinach into several smaller chunks (or let it thaw).
10. Mix the spinach with the chicken broth until it is all unfrozen and seperated.
11. Put the meatballs in with the spinach and broth, set aside.
12. Put the other can of broth in another pan, add a can of water, and some salt.
13. Heat until boiling, and throw the pasta in.
14. Cook until pasta is tender.
15. Dump into the big soup pot with the rest of the soup, and stir over medium heat until simmering.
16. Serve in small soup bowls and plenty of grated Parmesan and Romano cheese on top.
17. Salt and pepper to taste.
18. The cheese makes this recipe so goooood so don't skimp!