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The ingredients needed to cook Italian Wedding Soup with Penne Pasta:
- You need 1 packet Lipton Onion Soup Mix
- Prepare 1 pound Lean Ground Beef
- Get 3 whole medium carrots (sliced)
- Use 1 whole medium yellow onion (diced)
- You need 2 teaspoon minced garlic
- Get 1 container/carton chicken broth
- Prepare 1 package (10 oz) frozen chopped spinach
- Provide Black Pepper * depending on your desired taste
- Provide Kosher Salt * depending on your desired taste
- Get 1 1/2 cup penne pasta (uncooked)
- Provide 1 tablespoon olive oil
- Get Shredded parmesan cheese
Instructions to make Italian Wedding Soup with Penne Pasta:
- Preheat oven to 350 degrees
- In a bowl, combine ground beef, lipton onion soup mix, minced garlic, and diced onion; mix well. Shape into desired meatball sizes
- Take a baking dish, and coat with cooking spray. Place meatball in baking dish, and cook for 20 mins (occasionally rotating meatballs)
- In a fry pan lightly saute' sliced carrots in olive oil. Make sure not to burn carrots.
- Bring chicken broth to a boil in a dutch oven pot, and add penne pasta. Cook pasta until tender
- Remove meatballs from oven, and drain on paper towel
- Add package of frozen spinach in with boiling penne pasta, and reduce heat, and stir occasionally
- Add sauteed carrots, and meatballs into dutch oven pot and stir
- Let simmer on low heat for about 10 mins
- When ready to eat garnish with shredded parmesan cheese.
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