My children ask me to make this recipe when they are hungry for soup. It's very tasty & easy to throw together. I use 1/2 of a can of spinach instead of fresh. To make it even easier, I cook the shells in the soup. In place of the shells I have often used spaghetti noodles broken into small pieces and it turns out good too.
Italian Wedding Soup
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 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
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.
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).