 | | Directions | MEATBALLS:
- Add all the meatball ingredients together in a large bowl. Mix the ingredients together using your hands until evenly distributed.
- Form meat into small meatballs by rolling in your hands.
- Place the meatballs on a lightly greased shallow baking pan. Place in an oven preheated to 350 degrees F and bake for 25 to 30 minutes or until browned.
- Note: The meatballs can also be browned on the stovetop if desired.
SOUP:
- Cook soup pasta as directed on the package. Do not overcook. The pasta should be firm when added to the soup.
- Drain the pasta after cooking.
- While the pasta is cooking add the chicken broth to a large saucepan and bring to a boil.
- If using fresh spinach, add to the boiling broth and cook for 5 minutes or until spinach is tender. If using frozen spinach, drain well before adding to the broth.
- Add the meatballs and pasta. Bring the soup back to a simmer.
- Stir in the Parmesan cheese and serve.
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Prep Time: 1 hour
Cook Time: 45 minutes
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | MEATBALLS: |
| - | | 1/2 pound ground beef |
| - | | 1/2 pound ground pork or turkey |
| - | | 1 egg |
| - | | 1/4 cup bread crumbs |
| - | | 1 tablespoon finely chopped parsley |
| - | | 1/2 clove garlic, minced |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | SOUP: |
| - | | 4 cups chicken broth |
| - | | 2 cups fresh spinach, chopped or 1 small box of frozen |
| - | | 1/4 cup Parmesan cheese |
| - | | 8 ounces soup pasta, acini de pepe or orzo pasta are good choices |
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