Italian Wedding Soup
#39125 - 01/20/04 09:51 AM
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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.
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Gretchen
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This looks great, thanks for sharing! 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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