“I have tried so many different versions of this soup. This is my favorite.”
READY IN:
35mins
SERVES:
12
YIELD:
12 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine egg, cheese, bread crumbs, onion, ¼ tsp salt, ¼ tsp pepper and ¼ 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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