In stock pot, place chicken breasts, salt, parsley, celery and onion. Add enough water to cover. Cook for 2 hours, or until chicken is tender. cool slightly.
While the chicken cooks, prepare meatballs. Combine meatball ingredients, mixing well. Form mixture into 1/2 inch balls and place on large jelly roll pan. Bake for 30 minutes at 350 degrees F.
While the chicken cooks, also prepare croutons. In large bowl, combine crouton ingredients and mix well. Spread into a jellyroll pan lined with buttered or non-stick-spray-coated parchment. Bake for 15-20 minutes or until browned. Cut into cubes.
When chicken is done, remove chicken and vegetables from pot. Strain stock through a fine sieve and return to pot. Skim off fat. Debone chicken and remove skin, then shred meat and return to the stock in the pot. Discard other vegetables.
Add orzo and meatballs to the soup, along with enough water to cover. Cook over medium heat until pasta is nearly done. Add spinach and cook another couple minutes until pasta is done.
Ladle soup into bowls and top with several croutons. Top with additional Romano cheese if desired.
Store leftover soup and croutons (separately) in the refrigerator. Reheats well.
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|Serving Size: 1 Serving (1073g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 165 (31%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 367.4mg||113 %|
|Sodium 1324mg||46 %|
|Potassium 946.6mg||25 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 29.9g|
|Protein 55.8g||80 %|
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Calories per serving: 530
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