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(Italian Soup)
1 lb. ground pork
1 tsp. fennel, crushed
1 tsp. garlic powder
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
4 slices bacon
2 c. chopped onion
1 tsp. salt
1/2 tsp. garlic powder
6 c. chicken or beef stock
1 tsp. oregano
4 medium potatoes, pared and
1 (10 oz.) pkg. frozen chopped

Combine pork, fennel, garlic powder, chili powder, 1/4
teaspoon salt and pepper. Mix well. Cover and refrigerate
several hours or overnight. In Dutch oven, cook bacon until
crisp; drain. Reserve drippings. Crumble bacon and set aside.
Cook pork mixture, onion and the remaining salt and garlic salt
in the bacon drippings until meat is browned. Drain off excess
fat. Add stock and oregano and bring to a boil. Cover; reduce
heat and simmer 30 minutes. Add potatoes and spinach. Return
to boiling. Cook covered 15 to 20 minutes. Serve garnished
with bacon.

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