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Italian Wedding Soup

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Ingredients
  • 3 14.5 oz cans fat-free chicken broth
  • 13 1/2 ounces can leaf spinach, well drained
  • 8 ounces lean ground beef
  • 1 1/4 cups grated Parmesan cheese
  • 1/2 cup seasoned packaged breadcrumbs
  • 2 large eggs
  • 1/2 cup pastina (tiny pasta)
Instructions

In large, heavy saucepan or Dutch oven, combine chicken broth and spinach. Cover and bring to a boil over high heat. Meanwhile, in medium bowl, combine ground beef, 1 cup Parmesan cheese, breadcrumbs and eggs. Work mixture with your hands or a spoon until well blended. Form into small, roughly shaped meatballs, using a scant tablespoon meat mixture for each. When broth boils, stir in pastina and remaining 1/4 cup Parmesan cheese, then add meatballs and stir until soup returns to a simmer. Reduce heat to low; cover and simmer 15 minutes, stirring often, until meatballs are cooked through. Servings: 4 main-course servings or 8 first-course servings

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