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This recipe came to us from my sister, Cay. It is
one of Anna's go to soup recipes. Especially for a large crowd.
It is easy to make and the ingredients keep in the freezer or
pantry very well, so they can always be on hand.
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1 (28 - 32 oz)
pkg small Italian style meatballs
5 - 6 cans (14.5 oz) chicken broth
3 cans (14.5 oz) stewed Italian style tomatoes
1 (10 oz) package frozen spinach, drained
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1 pkg pasta shells, or your
favorite pasta
1 tsp garlic powder (or more)
salt, to taste
fresh ground black pepper, to taste |
Cook pasta according to the directions, until it is
al dente. Drain the pasta well.
Place all the ingredients, except for the pasta.
in large pot. Heat to a low boil, and then reduce
the heat and simmer for 20 minutes. Stir in the
pasta and cook for another 5 minutes. Serve and
enjoy.
Note: If you can not find the smaller meatballs,
use the larger ones and cut them up into smaller
spoon-sized pieces.
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