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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I'm not sure where the name of this soup originated, but my aunt in Pennsylvania shared the recipe with me. Even in our hot-Florida climate, this soup always satisfies. Family and friends frequently ask me to prepare it. - Nancy Ducharme, Deltona, Florida Ingredients:
1 egg |
3/4 cup grated parmesan cheese |
1/2 cup dry bread crumbs |
1 small onion, chopped |
3/4 teaspoon salt, divided |
1-1/4 teaspoons pepper, divided |
1-1/4 teaspoons garlic powder, divided |
2 pounds ground turkey or beef |
2 quarts chicken broth |
1/3 cup chopped fresh spinach |
1 teaspoon onion powder |
1 teaspoon dried parsley flakes |
1-1/4 cups cooked medium pasta shells |
Directions:
1. In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix well. Shape into 1-in. balls.
2. In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through. Yield: 12 servings (3 quarts).
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