Italian Wedding Soup
1 box chicken broth (48 oz.)
Spinach - fresh or frozen (use as much as you like, about 10 oz.)
1 onion – chopped (optional)
2 cups chopped carrot (optional)
2 stalks celery (optional)
1 lb. ground beef
1 cup dry bread crumbs
1 egg
3 oz. dry pasta (acini di pepe) – translation – small little balls
Salt & pepper to taste
In a large pot over medium heat , combine chicken broth, spinach, onions, carrot & celery, allow to simmer.
In separate bowl, combine ground beef, bread crumbs, egg – mix well. Form into ½ inch meatballs and drop into soup.
Add pasta ( I cook the pasta in a separate pot then add to soup – so the soup is not to starchy.
Allow soup to simmer for ½ hour.
Season to taste, can be served with Italian bread.