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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I have tried so many different versions of this soup. This is my favorite. 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, 1/4 tsp salt, 1/4 tsp pepper and 1/4 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.
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