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Italian Wedding Soup

1 package frozen chopped spinach
3 cans chicken broth
2 cups small pasta (pastina, or broken spaghetti)
1 lb. lean ground beef
Parmesan and Romano cheese (grated)
onion powder
garlic powder
2 tbsp. olive oil

First, make little meatballs (sort of like swedish meatballs).
One meatball is approximately 2 tablespoons, but you can make them
any size you want. Cook them in the olive oil, garlic powder, and
onion powder in a frying pan on medium heat until cooked, then pour
off the drippings and turn up the heat and brown them pretty good
for flavor. Set aside until later.

Put 2 cans of the chicken broth into a large soup pot. Cut the
frozen spinach into several smaller chunks (or let it thaw out
first). Mix the frozen spinach with the chicken broth until it is
all unfrozen and separated. Put the meatballs in with the spinach
and broth, and set aside.

Put the other can of broth in another pan, add a can of water, and
some salt. Heat until boiling, and throw the pasta in. Cook until
pasta is tender. Dump this into the big soup pot with the rest of
the stuff, and stir over medium heat until simmering.

Serve in small soup bowls (like french onion soup) and put PLENTY
of grated Parmesan and Romano cheese on top. Salt and pepper to
taste. The cheese makes the difference, so don't be stingy. Then
eat it.


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