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Italian Wedding Soup

1 egg, lightly beaten
1 tablespoon dry bread crumbs
1 tablespoon dried parsley flakes
1 tablespoon plus 1/4 cup grated Parmesan cheese, divided
1/2 teaspoon onion powder
1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1/2 pound lean ground beef
1/4 cup uncooked orzo pasta or acini di pepe pasta
1 medium onion, finely chopped
3 celery ribs, chopped
2 garlic cloves, minced
1 tablespoon Crisco® Light Olive Oil
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
4 cups chopped fresh spinach

In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan
cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Crumble beef
over mixture and mix well. Shape into 42 meatballs. Place in a 15-in. x 10-in.

Printed from tasteofhome.com Nov 19, 2008

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Italian Wedding Soup cont.

x 1-in. baking pan coated with cooking spray. Bake at 350° for 8-10 minutes
or until juices run clear; drain. Cook pasta according to package directions;
drain. In a large saucepan or soup kettle, saute the onion, celery and garlic in
oil until tender. Stir in the broth, beans and spinach. Stir in pasta, meatballs
and remaining salt and pepper. Cook until spinach is tender and meatballs are
heated through. Garnish with remaining Parmesan cheese.

Yield: 7 servings.