Wedding Soup

• 12 lb sweet bulk sausage
• 12 cup Italian seasoned breadcrumbs
• 1 egg
• 14 teaspoon parsley
• 12 teaspoon garlic powder
• 13 cup water
• 2 cups cooked pastina
• 2 quarts chicken broth (64 oz)
• 1 chicken bouillon cube
• 12 cup thawed and squeezed spinach

1. Meatballs: Mix first 6 ingredients and form into balls.
2. Saute in a little oil over medium heat until lightly browned.
3. Add water to pan, reduce heat, cover, simmer 3 minutes then drain.
4. Soup: Put chicken broth, bouillon, cooked pastina, spinach, and drained meatballs in a pot.
5. Bring to boil.
6. Reduce heat and simmer 10 minutes.

sweet bulk sausage, italian seasoned breadcrumbs, egg, parsley, garlic, water, pastina, chicken broth, chicken

Taken from www.food.com/recipe/wedding-soup-399281 (may not work)