Chicken Meatball And Greens Soup

• Meatballs:
• 1 pound ground chicken
• 1/2 cup fresh bread crumbs
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 1/2 cup grated Parmesan
• 1 large egg, beaten
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• Soup:
• 8 cups low-sodium chicken broth
• 10 cup torn mixed greens such as kale, chard and escarole
• Salt and pepper
• 1 cup miniature pasta or orzo
• Grated Parmesan, optional

1. Make meatballs: Preheat oven to 350u0b0F. Mist a large, rimmed baking sheet with cooking spray. In a large bowl, combine meatball ingredients, mixing thoroughly with your hands. Roll mixture into 1-inch balls, moistening hands with water if mixture is sticky, and place in a single layer on baking sheet (make sure meatballs are not touching). Bake for 10 minutes, shaking sheet halfway through.
2. Make soup: In a large saucepan, bring broth to a simmer over high heat. Add meatballs, greens, 1 tsp. salt and 1/2 tsp. pepper. Cover, reduce heat to medium-low and simmer for 10 minutes. Stir in pasta; cook, uncovered, until pasta is tender, about 8 minutes, or as package label directs.
3. Season soup with salt and pepper. Ladle into bowls; sprinkle with grated Parmesan just before serving, if desired.

chicken, bread crumbs, garlic, parsley, fresh sage, thyme, parmesan, egg, salt, pepper, chicken broth, chard, salt, pasta, parmesan

Taken from www.myrecipes.com/recipe/chicken-meatball-greens-soup (may not work)