10
Submitted by RecipeNut
"I have been making this for the past 3 years on Thasnksgiving! You can make it anytime but it is tradition for us on Thanksgiving."
photo by Swirling F. 
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
8
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ingredients
- 1 (10 ounce) package frozen chopped spinach
- 3 (14 1/2 ounce) cans chicken broth
- 2 cups pastina pasta
- 1 lb lean ground beef
- onion powder
- garlic powder
- salt
- pepper
- 2 tablespoons olive oil
- grated romano cheese
- grated parmesan cheese
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directions
- To make meatballs: Mix the ground beef, onion powder and garlic powder.
- To make the meatballs, each meatball is about 3/4 teaspoon.
- I make them small for the soup, but you can make them whatever size you would like.
- Cook the meatballs in the olive oil and when they are cooked if you think you want more garlic powder or onion powder add that now.
- Cook at medium heat in frying pan until cooked.
- Pour off the drippings and turn up the heat and brown them for a good flavor.
- Set aside.
- Put two cans of the chicken broth into a large soup pot.
- Cut the frozen spinach into several smaller chunks (or let it thaw).
- Mix the spinach with the chicken broth until it is all unfrozen and seperated.
- Put the meatballs in with the spinach and broth, set aside.
- Put the other can of broth in another pan, add a can of water, and some salt.
- Heat until boiling, and throw the pasta in.
- Cook until pasta is tender.
- Dump into the big soup pot with the rest of the soup, and stir over medium heat until simmering.
- Serve in small soup bowls and plenty of grated Parmesan and Romano cheese on top.
- Salt and pepper to taste.
- The cheese makes this recipe so goooood so don't skimp!
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Reviews
-
My husband and I enjoyed this alot. It is very pretty, too. I was lucky enough to have some REAL romano cheese brought to me by a Roman friend just two days ago :) None of the six previous reviewers mentioned how much garlic and onion powders they used, so I will mention that I used 1 tsp each and thought it was a good start; will probably add just a bit more next time. I discovered it is easy to make the small meatballs by scooping a bit of meat with a 1/2 tsp measuring spoon and dragging it up the side of the mixing bowl. With just a quick roll in the palm you've got your meatball. Thanks for posting.
FlemishMinx
-
Really enjoyed this soup.I made the meatball very small I used pearl barley instead of pasta and added a bit of sweet red pepper that was begging to go into something. I ladled the soup into bowls added the cheese and put it into the oven with the top burner on - It got lovely & brown Mmmm Thanks RecipeNut for posting
Bergy
-
Very yummy! I have made this twice now and it gets gobbled up. It is a little time consuming to make all those little meatballs. I think it is worth it to make them small though. The second time I made the meatballs up ahead of time and froze them. Making the soup was a snap then. Thanks for a recipe I will continue to use.
constantlycooking
-
Perfect.My husband ate 3 bowls.Wouldnt change a thing.Thanks for a great recipe.
LizFP
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This was a winner for Christmas 2004...had it for Christmas dinner and also serve it to company with Baked Ziti, and Salad...what a winner; I will make this again and again. Thank You!
Mimi Blum
see 5 more reviews
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Tweaks
-
Really enjoyed this soup.I made the meatball very small I used pearl barley instead of pasta and added a bit of sweet red pepper that was begging to go into something. I ladled the soup into bowls added the cheese and put it into the oven with the top burner on - It got lovely & brown Mmmm Thanks RecipeNut for posting
Bergy
RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island
- 69 Followers
- 489 Recipes
- 26 Tweaks
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