Italian Wedding Soup
Rec.food.recipes/Addicts1999
Makes 24 cups

8 cups chicken broth
8 cups water
16 ounces tiny bow-tie pasta
16 ounces frozen spinach
1 1/2 pounds ground beef
1/2 cup grated Parmesan cheese
1 teaspoon minced garlic

Aromatic Vegetables
1 cup chopped onion
1 cup chopped zucchini
1 cup chopped carrots

Bring chicken broth and water to boil in a 6-quart pot. Add pasta and cook 5 minutes. Add spinach. Simmer 5 minutes more. Meanwhile, in a large bowl, mix ground beef and cheese. Add 1 teaspoon minced garlic. Mix until blended. Form small meatballs and stir into soup mixture. Simmer 5 to 7 minutes until meat is no longer pink in the center. Meanwhile, sauté aromatic vegetables about 5 minutes, until almost tender. Stir in vegetables. Soup can be refrigerated up to 4 days.