Italian Wedding Soup

• 3 c. fresh spinach
• 2 carrots, sliced thin
• 3 Tbsp. olive oil
• 1/2 lb. lean ground beef
• 3 Tbsp. Parmesan cheese, grated
• 3 Tbsp. bread crumbs
• 2 Tbsp. fresh parsley
• 1 small egg, beaten (if egg is large, only use 1/2)
• 1 clove garlic, minced
• 3 Tbsp. sweet onion, chopped
• 1 1/2 c. acini de pepe noodles, cooked
• 2 qt. chicken broth
• grated Parmesan (for garnish)

1. Saute garlic in 2 tablespoons of olive oil until fragrant. Add onions, carrots and chopped spinach leaves.
2. Toss and saute until al dente; remove from pan.
3. Mix ground beef mixture (3 tablespoons Parmesan cheese, 3 tablespoons bread crumbs, parsley and egg).
4. Form into small meat balls.
5. Brown in pan with remaining tablespoon of olive oil.
6. When brown on all sides and firm, add vegetables, cooked noodles and chicken broth.
7. Simmer for about 45 minutes.
8. Garnish with Parmesan cheese.

fresh spinach, carrots, olive oil, lean ground beef, parmesan cheese, bread crumbs, fresh parsley, egg, clove garlic, sweet onion, acini, chicken broth, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040556 (may not work)