Party Italian Wedding Soup

• 1 (48 fluid ounce) can chicken broth
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 onions, chopped
• 2 cups chopped carrot
• 2 stalks celery, chopped
• 1 pound ground beef
• 1 cup dry bread crumbs
• 1 egg
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 3 ounces dry pasta
• salt and pepper to taste

1. In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
2. In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
3. Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.

chicken broth, onions, carrot, stalks celery, ground beef, bread crumbs, egg, skinless, pasta, salt

Taken from www.allrecipes.com/recipe/16745/party-italian-wedding-soup/ (may not work)