*  Exported from  MasterCook  *

                           Italian Wedding Soup

Recipe By     : Home Cooking Magazine -Oct. 1998
Serving Size  : 8    Preparation Time :0:00
Categories    : Italian                          Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    egg -- slightly beaten
   1      pound         ground beef
   1      cup           Italian bread crumbs
   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 other small pasta
   1      package       (10 oz) frozen chopped spinach
                        -- cooked and drained

In large bowl, combine egg, ground beef, bread crumbs, Worcestershire
sauce and garlic powder.  Mix well.  Shape meatballs, using 1 rounded
teaspoon meat mixture for each.

In large skillet, heat olive oil over medium-high heat.  Add
meatballs.  Cook for 5 to 7 minutes, or to desired doneness, turning
frequently to brown on all sides.  Drain. Set aside.

In large saucepan, bring chicken broth and water to a boil over
medium high heat.  Reduce heat to low.  Add meatballs, pastina and
spinach.  Cover and simmer for 10 minutes, stirring occasionally.

Serves 8.

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