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.