1/2 pound ground beef
1/2 pound ground pork or turkey
1 egg
1/4 cup bread crumbs
1 tablespoon finely chopped parsley
1/2 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

4 cups chicken broth
2 cups fresh spinach, chopped or 1 small box of frozen
1/4 cup Parmesan cheese
8 ounces soup pasta, (acini de pepe or orzo pasta are good choices)



Add all the meatball ingredients together in a large bowl. Mix the ingredients together using your hands until evenly distributed.
Form meat into small meatballs by rolling in your hands.
Place the meatballs on a lightly greased shallow baking pan. Place in an oven preheated to 350°F and bake for 25 to 30 minutes or until browned.
Note: The meatballs can also be browned on the stove top if desired.


Cook soup pasta as directed on the package. Do not overcook. The pasta should be firm when added to the soup.
Drain the pasta after cooking.
While the pasta is cooking add the chicken broth to a large saucepan and bring to a boil.
If using fresh spinach, add to the boiling broth and cook for 5 minutes or until spinach is tender. If using frozen spinach, drain well before adding to the broth.
Add the meatballs and pasta. Bring the soup back to a simmer.
Stir in the Parmesan cheese and serve.