Italian Wedding Soup
|Lean ground beef||1⁄2 Pound|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Chopped onion||1 Tablespoon|
|Chicken instant bouillon||5 Teaspoon (Wyler's/ Steero)|
|Water||8 Cup (128 tbs)|
|Uncooked rosamarina/Acini de pepe||1⁄2 Cup (8 tbs) (Creamettes)|
|Spinach leaves||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1 Tablespoon (Optional)|
In small bowl, mix meat, crumbs, egg, onion and 1 teaspoon bouillon.
Shape into 40 small meatballs.
In large kettle or Dutch oven, bring water and remaining 4 teaspoons bouillon to a boil.
Add meatballs and pasta; cook 10 minutes.
Add spinach; reduce heat to low and simmer 3 to 5 minutes or until tender.