Ingredients
10 cups chicken broth2 bone-in chicken breast halves (8 ounces each), skin removed1 egg, lightly beaten1/4 cup dry bread crumbs4 tablespoons grated Parmesan cheese, divided1-1/2 teaspoons Italian seasoning, divided1 pound ground beef1/2 cup uncooked orzo pasta1/4 teaspoon pepper1 package (10 ounces) frozen chopped spinach, thawed and drained
Preparation
In a large saucepan, bring broth and chicken to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until chicken is no longer pink. Remove the chicken and set aside.
In a large bowl, combine the egg, bread crumbs, 2 tablespoons cheese and 1 teaspoon Italian seasoning. Crumble beef over mixture and mix well.
Shape into 1-in. balls; add to broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until meatballs are no longer pink. Skim fat.
Add pasta, pepper and remaining Italian seasoning to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender. Remove chicken from bones; discard bones and shred meat. Add the chicken, spinach and remaining cheese to soup and heat through.
