Italian Wedding Soup #

Ingredients #

• 48 ounces chicken broth
• 10 ounce package frozen chopped spinach, thawed and drained
• 2 cups chopped yellow onion
• 2 cups chopped celery
• 2 cups chopped carrot
• 1 pound ground beef
• 1 cup dry bread crumbs
• 1 egg
• 1 pound boneless skinless chicken breast, cut into small chunks
• 3 ounces small dry pasta (acini de pepe)
• Salt and pepper to taste

Instructions #

• In a large pot over medium heat, combine the chicken broth, spinach, onion, carrot, and celery. Mix well and bring to a simmer.
• In a large bowl, combine the ground beef, bread crumbs, and egg. Mix well. Form mixture into 1/2 inch diameter meatballs.
• Carefully drop the meatballs and chicken into the soup and reduce heat to low.
• Allow the soup to simmer for 30 minutes.
• Add the pasta and allow the soup to simmer for an additional 30 minutes. Add salt and pepper to taste.