posted by Ann Sanders 09-24-98 7:12 AM
Italian Spinach Soup with meatballs
3 qt. chicken broth
2 stalks celery, cut in chunks
1 large onion, quartered
1/2 tsp. salt
1 lb. ground beef
1 1/2 sliced bread, crumbled
1 large egg, lightly beaten
2 tbl. grated Parmesan cheese
1 1/2 tbl. 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 tbl. grated parmesan cheese
3 tbl. olive oil
2 tbl. 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.