Ingredients

• 1 (48 fluid ounce) can chicken broth
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 onions, chopped
• 2 cups chopped carrot
• 2 stalks celery, chopped
• 1 pound ground beef
• 1 cup dry bread crumbs
• 1 egg
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 3 ounces dry pasta
• salt and pepper to taste

Instructions

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