Italian Meatball Soup

Italian Meatball Soup

- 3 qts chicken broth (12 cups)
- 2 lbs ground beef
- 1 small onion, finely chopped
- 1 lb frozen spinach
- 1 lb small pasta
- 3/4 tsp salt, divided
- 1 1/4 tsp pepper, divided
- 1 1/4 tsp garlic powder
- 1 tsp onion powder
- 1 tsp parsley
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/8 tsp red pepper

1. Combine the ground beef and onion with 1/4 tsp each: salt, pepper and garlic powder.  Form into small balls and brown in a skillet.  I like to use a cookie scoop for consistency.

2. In a large pot add chicken broth; 1 tsp each: onion powder, parsley, pepper and garlic powder; 1/2 tsp each: salt, basil and oregano; and 1/8 tsp red pepper.  Add cooked meatballs, bring to a boil, then reduce heat and simmer 5 minutes.

3. Stir in pasta, cook until pasta is done.  (If you like more broth in your soup, then cook the pasta in water separately before adding to the soup)

Makes 8-10 servings

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