Italian Wedding Soup with Spinach
INGREDIENTS
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1 large onion
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1 egg, lightly beaten
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3 oil-packed dried tomatoes, drained and finely snipped
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1/4 cup fine dry bread crumbs
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2 teaspoons dried Italian seasoning, crushed
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1 pound lean ground beef
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2 teaspoons olive oil
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1 large fennel bulb
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2 14 ounce cans reduced-sodium chicken broth
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3 1/2 cups water
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6 cloves garlic, thinly sliced
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1/2 teaspoon ground black pepper
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3/4 cup dried orzo pasta (rosamarina)
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5 cups shredded fresh spinach
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