••••ITALIAN WEDDING SOUP🍳🧀🍞🍚🌰🍖🥘🌱!!••••

(Source: The Big Book of Soup Taste of Home recipe & photos.  Nancy Deltona, Florida & Gather For Bread & Cokking Life to the Fullest)

••••ITALIAN WEDDING SOUP!!

••••INGREDIENTS••••

••1 EGG 

••3/4 CUP GRATED PARMESAN OR ROMANO

••CHEESE

••1/2 CUP DRY BREAD CRUMBS

••1 SMALL ONION, CHOPPED

••3/4 TEASPOON SALT,  DIVIDED

••1-1/4 TEASPOON PEPPER,  DIVIDED

••1-1/4 TEASPOONS GARLUC POWDER, 

••DIVIDED

••2 POUNDS GROUND BEEF

••2 QUARTS CHICKEN BROTH 

••1/3 CUP CHOPPED SPINACH

••1 TEASPOON ONION POWDER

••1 TEASPOON DRIED PARSLEY FLAKES

••1-1/4 CUPS COOKED MEDIUM SHELL PASTA

••COOKED CARROTS (OPTIONAL)

••••DIRECTIONS

1. IN A 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-INCH BALLS.

🍲🥕🌰🍲🥕🌰🍲🥕🌰🍲🥕🌰🍲🥕🌰🍲

2.  IN A SOUP KETTLE OR DUTCH OVEN, COOK THE MEATBALLS OVER MEDIUM 

HEAT UNTIL NO LONGER PINK; 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).