Italian Wedding Soup - cooking recipe

Ingredients

1/2 lb. lean ground beef
1/2 c. fresh bread crumbs
1 egg, slightly beaten
1 Tbsp. finely chopped onion
5 tsp. chicken flavor instant bouillon
8 c. water
1/2 c. uncooked pasta (bow ties)
1 1/2 c. cut up fresh spinach

Preparation

Mix meat and bread crumbs with onion and 1 teaspoon of bouillon.
Shape mixture into 40 meatballs.
In a Dutch oven, bring water and remaining bouillon to boil.
Add meatballs and pasta.
Cook 10 minutes.
Add spinach; reduce heat and simmer 3 to 5 minutes.
Serve with grated cheese.