In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots, celery and chicken. Mix well and allow to simmer.
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.
Reduce heat to low and allow the soup to simmer for 1 hour.
Add the pasta 30 minutes before serving and season with salt and pepper to taste.
OR Crockpot: High for 5 hours -Add "cooked" chicken & dry pasta 30 minutes before the end. HUGE batch of soup - may freeze the leftovers.
*Great served with homemade dinner rolls or crusty bread and Cabernet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (401g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 63 (24%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 69.4mg||21 %|
|Sodium 982.1mg||34 %|
|Potassium 512.4mg||13 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 21.6g|
|Protein 24.1g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 259
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