Wedding Soup

Meatballs:

1 lb. ground beef

1 small onion, grated

4 T. grated Parmesan cheese

1 t salt

2 T. bread crumbs

1 t. dried basil

1&1/2 t. dried parsley

2 egg whites

1 rotisserie chicken, shredded

Combine all ingredients and shape into small (1/2″) meatballs. Refrigerate for a few hours to set the shape so they won't fall apart in the soup.

Soup:

2 T. butter

1 small onion, diced

1/2 c. sliced carrots

1/2 c. sliced celery

1 clove minced garlic

12 c. chicken broth

Salt & pepper to taste

3/4 c. small pasta (I used orzo because we had it in the house)

8 oz. fresh spinach

Melt butter in stockpot. Add onion, celery, carrot, and garlic, and cook until veggies are tender, but not too soft. Add chicken broth and bring to a boil. Turn heat down, cover and simmer for approximately 30 minutes. Add salt and pepper to your taste. Drop in meatballs and cook about 7 minutes. Add pasta and cook for an additional 6 minutes. Add spinach and cook for an additional 3 minutes. Add in shredded chicken. Cover again and simmer for another 30 minutes or so. Serve topped with grated Parmesan cheese.