Directions:
- 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. Yield: 10 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.11 Kcal (934 kJ) | ||
| Calories from fat | 94.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.51g | 16% | |
|---|---|---|---|
| Cholesterol | 90.12mg | 30% | |
| Sodium | 1414.53mg | 59% | |
| Potassium | 479.36mg | 10% | |
| Total Carbs | 6.85g | 2% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 22.13g | 44% | |
| Vitamin C | 20.8mg | 35% | |
| Iron | 1.3mg | 7% | |
| Calcium | 100.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 54.32 Kcal (227 kJ) | ||
| Calories from fat | 23.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 16% | |
|---|---|---|---|
| Cholesterol | 21.94mg | 30% | |
| Sodium | 344.41mg | 59% | |
| Potassium | 116.71mg | 10% | |
| Total Carbs | 1.67g | 2% | |
| Sugars | 0.14g | 2% | |
| Dietary Fiber | 0.18g | 3% | |
| Protein | 5.39g | 44% | |
| Vitamin C | 5.1mg | 35% | |
| Iron | 0.3mg | 7% | |
| Calcium | 24.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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