Hearty Wedding Soup, semi-homemade

1# Chicken breast, boneless, skinless
2-32oz fat-free chicken stock
Carrots - 1 c. chopped AND 2 or 3 broken in half
Celery - 1 c. chopped AND 2-3 leafy center stalks
Onion - 1 c. chopped AND 1 onion quartered
2 tsp sea salt
Spinach - about 2-3 c. coarsely chopped fresh
1 c. Acini de Pepe pasta, uncooked
3 tsp or cubes chicken boullion
1/2 tsp black pepper
8 c. water
12 oz. bag frozen Giant Eagle mini Italian-style meatballs

Combine chicken, 1-32 oz broth, sea salt, broken carrots, celery leaf stalks, and quartered onion in a large skillet/pot, bring to a boil over high heat, then reduce heat and simmer covered for about 15-20 minutes (until chicken no longer pink). Remove from heat - remove chicken to a plate and strain broth.
While chicken is cooking, saute oil, chopped carrots, celery, and onion in a large stock pot for about 7-8 minutes. Add reserved broth, remaining 1-32 oz. chicken broth, water, pepper, and boullion to the stock pot and bring to a boil over high heat. Additional boullion or salt may be added, to taste.
While boiling, add Acini de Pepe and spinach. Boil for about 10 minutes. While pasta cooks, heat meatballs in microwave for 2 minutes and cut up reserved chicken into small chunks.
Reduce heat to a simmer and add meatballs and chicken to the stock pot - simmer for about 5-10 minutes.
Makes 16 hearty bowls of soup. Makes a great meal if served with grated parmesan cheese sprinkled over soup immediately before serving, a tossed salad, homemade chunky applesauce, and a piece of crusty bread.

Number of Servings: 16

Recipe submitted by SparkPeople user BRYTKA.