Italian Wedding Soup
Portions: 10 Serving size: 1-1/2 cups
1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2-1/2 quarts low-sodium chicken broth
1 cup fresh spinach leaves, packed, rinsed and thinly sliced
1 cup acini de pepe pasta, uncooked
3/4 cup carrots diced
2 cups cooked chicken, diced
Place the beef, egg, bread crumbs, cheese, basil and onion in a bowl. Combine thoroughly.
Roll seasoned meat into a 1/2” diameter log. Cut into 80 pieces. Roll into tiny meatballs and set aside.
In a large stockpot heat chicken broth to boiling. Stir in the spinach, pasta, carrots and meatballs. Return to boil; reduce heat to medium.
Cook (stirring frequently) at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside.
Add diced chicken. Allow chicken to heat thoroughly and serve hot.