Ingredients
- 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