Party Italian Wedding Soup

Ingredients

• 2 cups carrots chopped
• 2 stalks celery chopped
• 48 fluid ounce chicken broth canned
• 1 cup bread crumbs dry
• 1  eggs 
• 10 ounce pkt spinach frozen thawed drained chopped
• 1 pound ground beef 
• 2  onions chopped
• 3 ounces soup noodles dry
• 12 servings salt and pepper to taste
• 1 pound chicken breast halves boneless skinless cut into chunks

Equipment

• bowl
• pot

Directions

1. In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery.
2. Mix well and allow to simmer.
3. 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.
4. Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour.
5. Add the pasta 30 minutes before serving and season with salt and pepper to taste.