Italian Wedding Soup

Prep :  20 minutes      Cook : 15  minutes   Makes 12 servings

1                egg
3/4             cup grated parmesan cheesee
1/2             cup bread crumbs
1                small onion , chopped
3/4             teaspoon salt  , divided
1-1/4         teaspoons pepper  , divided
1-1/4          teaspoons garlic powder  , divided
2                pounds ground beef
3                quartss chicken broth
1/3             cup chopped fresh spinach
1                teaspoon onion powder
1                teaspoon dried parsley  flakes
1-1/4         cups cooked medium pasta shells

1 .        In a large bowl , combine the egg , cheese , bread crumbs  , onion , 1/4 teaspoon salt  , 1/4 teaspoon pepper  and 1/4 teaspoon garlic powder  . Crumble beef over mixture  and mix well  . Shape into 1-inch balls .
2 .        In a Dutch oven  , brown meatballs  in small batches ; drain . Add the broth  , spinach , onion powder  , parsley  and remaining  salt , pepper  and garlic powder ; bring to a boil . Reduce heat ; simmer uncovered for 5 minutes  . Stir in pasta  ; heat through .

This soup is always a delight  . Add the cooked pasta at the end  of the cooking  time to keep it from getting mushy .