2 large cans chicken broth
2 or 3 pkg. frozen chopped spinach, thawed
2 lb. ground chuck
1/2 c. Italian bread crumbs
onion salt to taste
oregano
1/2 pkg. spatini (Italian flavor)
Parmesan cheese
2 eggs
1/4 to 1/2 Parmesan cheese
salt and pepper to taste
parsley flakes
noodles (acini de pepe)

Put broth on; add spinach and Parmesan cheese, enough to cover top of soup. Stir and cook with lid on. While this is cooking, make meat balls.

Mix together ground chuck, bread crumbs, onion salt, oregano, eggs, Parmesan cheese, parsley flakes and salt and pepper to taste and roll into small balls. Brown on low heat; drain and put into soup. One-half hour before serving, put noodles in to cook on high heat (if on stove, use medium heat). Can be made in crock-pot or on stove in regular pot.

Serves 8 to 10.