*  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 mixt
 ure for each.
 
 In large skillet, heat olive oil over medium-high heat.  Add meatballs.  Cook f
 or 5 to 7 minutes, or to desired doneness, turning frequently to brown on all s
 ides.  Drain. Set aside.
 
 In large saucepan, bring chicken broth and water to a boil over medium high hea
 t.  Reduce heat to low.  Add meatballs, pastina and spinach.  Cover and simmer 
 for 10 minutes, stirring occasionally.   Serves 8.
 
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