Chicken Soup With Mini Meatballs And Spinach

• 3 quarts chicken broth
• 2 1/2 cups fresh spinach, packed (stems removed and rinced)
• 1 cup finely diced carrot
• 2 cups cooked small shell pasta (or use cooked rice)
• 1/2 teaspoon fresh ground black pepper (or to taste)
• salt (optional and to taste)
• grated parmesan cheese
• MEATBALLS
• 1/2 lb extra lean ground beef
• 2 fresh garlic cloves, minced
• 1 egg
• 3 tablespoons grated parmesan cheese
• 2 tablespoons dry breadcrumbs
• 1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
• 1/4 - 1/2 teaspoon fresh ground black pepper

1. For meatballs; in a large bowl combine all meatball ingredients together; mix using clean hands.
2. Shape into 3/4-inch balls and place on a plate.
3. In a large pot heat the chicken broth until a medium boil; stir in spinach, diced carrots and meatballs; return to a boil then reduce heat to medium-low.
4. Cover and cook stirring occasionally over medium-low heat for about 25-30 minutes or until meatballs are cooked through and the diced carrots are tender.
5. Add in cooked pasta or rice and heat through.
6. Season with black pepper.
7. Ladle into bowls and top with Parmesan cheese.

chicken broth, fresh spinach, carrot, shell pasta, fresh ground black pepper, salt, parmesan cheese, meatballs, extra lean ground beef, garlic, egg, parmesan cheese, breadcrumbs, seasoning salt, fresh ground black pepper

Taken from www.food.com/recipe/chicken-soup-with-mini-meatballs-and-spinach-216704 (may not work)