Time: 50 minutes
Makes: 8 servings

Ingredients

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
pasta
1 package(10 ounces) frozen chopped
spinach, cooked according to package
directions, drained

Instructions

1. In large bowl, combine ground beef, bread crumbs, egg, Worcestershire sauce and garlic powder; mix well.
2. Shape meatballs using 1 rounded teaspoon meat mixture for each meatball.
3. 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.
4. In large saucepan, bring chicken broth and water to a boil. Reduce heat. Add meatballs, pastina and spinach; cover. Simmer 10 minutes.

Tip

This soup goes great with onion foccacia bread and chianti or any good red wine. See recipe for the foccacia bread in my bread section.