Italian Wedding Soup with lean beef and chicken breast

Name: Italian Wedding Soup with lean beef and chicken breast Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 1 clove of garlic; 1 TBS coarse salt; 1 TBS coarsely chopped parsley; 9 cups chicken broth (I used Swanson 100% fat free); 4 cups water; 1 whole chicken breast; 1/2 cup small pasta- Orzo from Barilla; 3 cups of spinach; Salt and pepper to taste

Minutes to Prepare: 15
Minutes to Cook: 50

Number of Servings: 8

Ingredients

1 clove of garlic1 TBS coarse salt1 TBS coarsely chopped parsley9 cups chicken broth (I used Swanson, 100% fat free)4 cups water1 whole chicken breast1/2 cup small pasta- Orzo from Barilla3 cups of spinachSalt and pepper to taste

Directions

Bring broth and water to boil. Add chicken breast and boil low for 20 min. Meanwhile, smash garlic with salt and parsley. Add meat and form into small, soup sized balls. Refrigerate until ready to cook. When chicken has cooked for 20 minutes, remove and shred. Add pasta to broth and cook for 10 minutes. After 10 minutes, return chicken to the broth and add meatballs. Simmer for 5 minutes or until meatballs are cooked through. Place spinach into bowl and pour hot soup over the spinach. Can also add a little

Number of Servings: 8

Recipe submitted by SparkPeople user MELDUR.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving