Recipe: Italian Meatball-Noodle Soup (microwave)

ITALIAN MEATBALL-NOODLE SOUP

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, uncooked
1 teaspoon olive oil
1/4 cup chopped green onion
2 garlic cloves, minced
1 (10 ounce) pkg frozen chopped spinach
6 cups chicken or beef broth, fat skimmed
1 (8 ounce) can tomato sauce
grated parmesan cheese (for garnish)

Combine all the meatball ingredients. Form mixture into 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.

Microwave the meatballs on High for 6 to 8 minutes, turning them over and rotating the dish one-quarter turn after 3 minutes. Set aside.

Bring a large pot of water to boil on top of the stove. Cook the pasta following the package directions.

Meanwhile, pour the broth and tomato sauce into a 2-quart microwave-safe measure or bowl. Microwave on High for 6 to 8 minutes. Remove from the microwave oven; set aside.

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.
Adapted from source: Home Cooking In Minutes by Thelma Snyder and Marcia Cone-Esaki