Italian Wedding Soup

• 2 chicken breasts
• 1 chopped onion
• 1 to 2 ribs celery, chopped
• 3 sliced carrots
• 1/2 to 3/4 lb. ground round
• 4 to 6 cans low sodium chicken broth
• 1 box frozen spinach
• low-fat croutons
• fresh grated Parmesan
• 2 tsp. Italian seasonings
• salt and pepper to taste

1. Boil chicken until thoroughly cooked.
2. Drain well and discard water.
3. Let cool and then shred.
4. Pour canned chicken broth into crock-pot, add shredded chicken.
5. Add seasonings, onion, carrots and chopped celery.
6. Stir well, then add frozen spinach.
7. Form ground round into tiny uncooked meatballs the size of your little fingernail and add to the mixture.
8. Cover and simmer for six hours, stirring occasionally.
9. Garnish with croutons and fresh grated Parmesan cheese.
10. This freezes well for a long time.

chicken breasts, onion, celery, carrots, ground round, chicken broth, frozen spinach, croutons, italian seasonings, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=957369 (may not work)