Italian Wedding soup 1 (48 fluid ounce) can chicken broth 10 ounces frozen spinach 2 onions, chopped 2 cups chopped carrot 1 pound ground chicken 1/2 teaspoon dried basil 1/2 teaspoon onion powder 1 cup dry bread crumbs 2 egg whites 3 ounces dry pasta ( tiny dot looking or orzo) salt and pepper to taste
Directions 1 In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots . Mix well and allow to simmer. 2 In a separate large bowl, combine the ground chicken, bread crumbs and egg whites and spices and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.