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1
To make meatballs: Mix the ground beef, onion powder and garlic powder.
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2
To make the meatballs, each meatball is about 3/4 teaspoon.
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3
I make them small for the soup, but you can make them whatever size you would like.
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4
Cook the meatballs in the olive oil and when they are cooked if you think you want more garlic powder or onion powder add that now.
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5
Cook at medium heat in frying pan until cooked.
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6
Pour off the drippings and turn up the heat and brown them for a good flavor.
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7
Set aside.
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8
Put two cans of the chicken broth into a large soup pot.
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9
Cut the frozen spinach into several smaller chunks (or let it thaw).
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10
Mix the spinach with the chicken broth until it is all unfrozen and seperated.
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11
Put the meatballs in with the spinach and broth, set aside.
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12
Put the other can of broth in another pan, add a can of water, and some salt.
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13
Heat until boiling, and throw the pasta in.
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14
Cook until pasta is tender.
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15
Dump into the big soup pot with the rest of the soup, and stir over medium heat until simmering.
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16
Serve in small soup bowls and plenty of grated Parmesan and Romano cheese on top.
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17
Salt and pepper to taste.
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18
The cheese makes this recipe so goooood so don't skimp!
