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Title: Easy Italian Wedding Soup
Yield: 4 Cups

Ingredients

      3 cn (14 1/2 ounces each)
      1    fat-free chicken broth
      1 cn (13 1/2 ounces) leaf
           -spinach, well; drained
      8 oz lean ground beef
  1 1/4 c  grated parmesan cheese
      1    1/2 cup seasoned packaged
           -breadcrum; bs
      2 lg eggs
      1    1/2 cup pastina (tiny pasta)

Instructions

In large, heavy saucepan or Dutch oven, combine chicken broth and spinach.
Cover and bring to a boil over high heat. Meanwhile, in medium bowl,
combine
ground beef, 1 cup Parmesan cheese, breadcrumbs and eggs. Work mixture with
your hands or a spoon until well blended. Form into small, roughly shaped
meatballs, using a scant tablespoon meat mixture for each. When broth
boils,
stir in pastina and remaining 1/4 cup Parmesan cheese, then add meatballs
and stir until soup returns to a simmer. Reduce heat to low; cover and
simmer 15 minutes, stirring often, until meatballs are cooked through.

Cooking: 26 minutes

Servings: 4 main-course servings or 8 first-course servings

Nutritional Information Per Main-Course Serving: 433 calories; 23 g fat; 10
g saturated fat; 169 mg cholesterol; 1036 mg sodium; 23 g carbohydrate; 2 g
fiber; 32 g protein.

Preparation Time: 4 min

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