Italian Wedding Soup

Ingredients:

1 egg

3/4 cup grated Parmesan cheese

1/2 cup dry bread crumbs

1 small onion, chopped

3/4 teaspoon salt, divided

1-1/4 teaspoon pepper, divided

1-1/4 teaspoon garlic powder, divided

2 pounds ground beef

2 quarts chicken broth

1/3 cup chopped fresh spinach

1 teaspoon onion powder

1 teaspoon dried parsley flakes

1-1/4 cup cooked medium pasta shells or spirals

Instructions:

In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and blend well. Shape into 1-inch balls. In a dutch oven, cook meatballs in small batches until no longer pink; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer uncovered for 5 minutes. Stir in pasta; heat through until pasta is tender. Makes 3 quarts. Serves 12 people.