Italian Chicken Meatball And Bean Soup

• 1 large egg, lightly beaten
• 1/2 cup savory herb or chicken stuffing mix, crushed
• 1/4 teaspoon salt
• 1 pound ground chicken
• 1 tablespoon olive oil
• 3 celery ribs, chopped
• 2 medium carrots, chopped
• 1 small onion, chopped
• 2 teaspoons Italian seasoning
• 2 garlic cloves, minced
• 3 cans (15 ounces each) cannellini beans, rinsed and drained
• 6 cups reduced-sodium chicken broth
• 1-1/2 teaspoons grated lemon zest
• 5 ounces fresh baby spinach (about 6 cups)
• 2 tablespoons lemon juice

1. Preheat oven to 400u0b0. In a large bowl, combine egg, stuffing mix and salt. Add chicken; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place in a greased 15x10x1-in. baking pan. Bake until cooked through, 14-17 minutes.
2. Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add celery, carrots and onion; cook and stir until carrots are softened, 5-7 minutes. Stir in Italian seasoning and garlic; cook 1 minute longer.
3. Add beans, broth and lemon zest; bring to a boil. Reduce heat to low. Stir in spinach and meatballs; cook just until spinach is wilted. Stir in lemon juice.

egg, chicken stuffing mix, salt, chicken, olive oil, celery, carrots, onion, italian seasoning, garlic, cannellini beans, chicken broth, lemon zest, baby spinach, lemon juice

Taken from www.tasteofhome.com/recipes/italian-chicken-meatball-and-bean-soup/ (may not work)