Ingredients

• 1 pound extra-lean ground beef
• 2 eggs
• 1/4 cup dried bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried basil
• 3 tablespoons onion
• 2-1/2 quarts low-sodium chicken broth
• 1 cup fresh spinach leaves
• 1 cup acini de pepe pasta, uncooked
• 3/4 cup carrots
• 2 cups cooked chicken

Preparation

1. Slice spinach leaves. Dice carrots and chicken. Mince onion.
2. Place the beef, beaten eggs, bread crumbs, cheese, basil and onion in a bowl.  Combine thoroughly.
3. Roll seasoned meat into a 1/2” diameter log.  Cut into 80 pieces.  Roll into tiny meatballs and set aside.
4. In a large stockpot heat chicken broth to boiling. Stir in the spinach, pasta, carrots and meatballs.  Return to boil; reduce heat to medium.
5. Cook (stirring frequently) at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside. 
6. Add diced chicken.  Allow chicken to heat thoroughly and serve hot.

Helpful hints

• Look for low-sodium broth without potassium chloride. If unavailable, substitute with reduced-sodium broth and omit the salt or use your own homemade low-sodium broth.
• Omit the salt if desired. Sodium difference equals 107 mg per serving.
• Wedding Soup is an Italian-American soup that is popular in the United States, especially northeastern Ohio and western Pennsylvania.  The translation of “minestra maritata” is married soup, a reference to the fact that the ingredients go well together.  Try this blend of tiny meatballs, diced chicken, spinach, carrots and tiny pasta in a chicken broth – no wedding necessary!