Saturday, March 1, 2008

Italian Wedding Soup

1 pound ground beef
1 cup Italian style bread crumbs
1 egg, lightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
2 tablespoons olive oil
5 cups chicken broth
1 cup water
1-1/2 cups pastina or any miniature
1 package(10 ounces) frozen chopped
spinach, cooked according to package
directions, drained

In large bowl, combine ground beef, bread crumbs, egg, Worcestershire sauce and garlic powder; mix well. Shape meatballs using 1 rounded teaspoon meat mixture for each meatball. In large skillet, heat olive oil. Add meatballs; cook 5 to 7 minutes or to desired doneness, turning occasionally to brown on all sides. Drain.
In large saucepan, bring chicken broth and water to a boil. Reduce heat. Add meatballs, pastina and spinach; cover. Simmer 10 minutes.

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