ITALIAN CHICKEN WEDDING SOUP


1 can chicken broth [free range] approx 48ox all natural

1 (10 ounces) package frozen chopped spinach, thawed and drained 2 onions, chopped 2 cups chopped carrot 2 stalks celery, chopped 1 pound ground beef make into small meatballs with salt pepper bread crumbs grated parm cheese 1 pound skinless, boneless chicken breast halves - cut into chunks 3 ounces dry pasta ORZO salt and pepper to taste

1 h 15 m In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots, and celery. Mix well and allow to simmer.

In a separate large bowl, combine the ground beef, bread crumbs salt pepper and parmesan cheese and mix well. Form mixture into 1/2 inch diameter meatballs bake at 350 for 8 to 10 minutes and carefully drop them into the soup. Bake chicken at 350 for 10 minutes then Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.

Nutrition Facts Per Serving: 260 calories; 12.2 g fat; 17 g carbohydrates; 19.7 g protein; 81 mg cholesterol; 733 mg sodium.


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