ITALIAN MEATBALL-NOODLE SOUP

6 cups chicken or beef broth, fat skimmed
1 (8 ounce) can tomato sauce
FOR THE MEATBALLS:
3/4 pound lean ground beef
1 egg white
1 tablespoon grated parmesan cheese
1 tablespoon chopped green onion
2 tablespoons fine dry bread crumbs
1 tablespoon chopped fresh parsley
(or 2 teaspoons dried parsley)
1/4 teaspoon black pepper, freshly ground
FOR THE SOUP:
10 ounces vermicelli
1 teaspoon olive oil
1/4 cup chopped green onion
2 garlic cloves, minced
1 (10 ounce) package frozen chopped spinach
grated parmesan cheese (for garnish)

Pour the broth and tomato sauce into a 2-quart microwave-safe measure or bowl. Microwave on High for 6 to 8 minutes.

Meanwhile, combine all the meatball ingredients in the bowl of a food processor or the 3-quart microwave-safe casserole in which you will cook the soup. Form sixteen meatballs.

Place the meatballs around the outer rim of a 10-inch microwave-safe pie plate or 2-quart microwave-safe rectangular dish. Cover with waxed paper. Remove the warm broth mixture from the microwave oven. Microwave the meatballs on High for 6 to 8 minutes, turning them over and rotating the dish one-quarter turn after 3 minutes.

Meanwhile, bring a large pot of water to boil on top of the range. Cook the noodles following the package directions. Drain.

When the meatballs are cooked, place the oil, green onion, and garlic in the 3-quart microwave-safe casserole. Microwave on High for 1 minute.

Add the frozen spinach. Cover tightly with a lid or with plastic wrap turned back slightly. Microwave on High for 4 minutes. With a spoon, break apart the spinach.

Add the meatballs and warm broth. Cover and microwave on High for 6 to 8 minutes until heated through.

TO SERVE:
Divide the drained noodles among four large soup bowls. Arrange 4 meatballs in each bowl and spoon the spinach and broth into the bowls. Garnish with extra Parmesan cheese.

Servings: 4 as a main course, 8 as a first course.
Source: Home Cooking in Minutes by Thelma Snyder and Marcia Cone-Esaki