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Italian Spinach Soup With Meatballs

List of Ingredients





ITALIAN SPINACH SOUP WITH MEATBALLS

3 quarts chicken broth
2 stalks celery, cut in chunks
1 lg. onion, quartered
1/2 tsp. salt
1 lb. ground beef
1-1/2 slices bread, crumbled
1 large egg, lightly beaten
2 Tblsp. grated Parmesan cheese
1-1/2 Tblsp. chopped parsley
1/2 tsp. salt
1/4 tsp. ground white pepper
16 oz. can crushed Italian-style tomatoes, undrained
10 oz. pkg. frozen chopped spinach, thawed and drained
2 Tblsp. grated Parmesan cheese
3 Tblsp. olive oil
2 Tblsp. lemon juice
2 tsp. dried basil
4 clove garlic, crushed

Combine first 5 ingredients in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered 30 minutes.
Remove vegetables, and discard. Set broth aside.
Combine ground beef and next 6 ingredients; shape into 1 inch meatballs, and cook in a large nonstick skillet over
medium heat until browned. Drain on paper towels.
Bring broth to a boil; add meatballs. Reduce heat, and simmer 10 minutes. Stir in tomatoes and remaining
ingredients, and simmer 10 to 15 minutes. Yield: 3 Quarts.

Recipe