Italian Meatball Soup

by Brittany S.
from Virtuous Daughters, December 2013~Volume 13, Number 9

A tasty, pretty, healthy dinner!

• 2 lb. ground beef, uncooked           
• ¼ tsp. salt & ½ tsp. pepper    
• ½ c. bread crumbs                          
• ~1/3 c. minced onion                     
• ~2 tsp. oregano                             
• 2 T. parsley   
• 4 qt. chicken broth
• 2 lb. Piccolini mini farfalle noodles (cooked)
• 2 lb. spinach

                    
Combine beef, salt, pepper, bread crumbs, onion, oregano, and parsley. Shape into small meatballs. Brown in oven (on foil-lined cookie sheet at 425 for approximately 10–20 minutes or until cooked through). Add meatballs to heated broth with spinach. Simmer until spinach is cooked. Add cooked noodles just before serving. Enjoy!