• prep: 40 min
• cook: 20 min
• total: 1 hr

servings:

I'm big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. —Christina Hitchcock, Madison Township, Pennsylvania

• 2 large eggs, lightly beaten
• 1/3 cup grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 2 tablespoons minced fresh parsley
• 2 tablespoons 2% milk
• 4 garlic cloves, minced
• 4 teaspoons grated onion
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon grated lemon zest
• 1-1/2 pounds ground chicken
• SOUP:
• 2 tablespoons olive oil
• 4 medium carrots, chopped
• 4 celery ribs, chopped
• 2 small onions, chopped
• 6 garlic cloves, minced
• 3 cartons (32 ounces each ) chicken stock
• 1 cup water
• 1-1/2 cups acini di pepe pasta
• 2 packages (10 ounces each) fresh spinach
• Additional minced fresh parsley and grated Parmesan cheese

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