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Submitted by: Eva Cropp Lot # 1942
- 2 25 oz. cans chicken broth
- 1 1/2 cup water
- 2 10 oz. pkg frozen spinach
- 2 6 oz. cans chicken
- 5 oz. pastina uncooked
- 1 tsp. Italian seasoning
- 1 tsp. garlic powder
- bread crumbs
- 1/4 lb. ground chuck
- 1 egg
Servings:
Units:
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Submitted by: Eva Cropp Lot # 1942
Servings:
Units:
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Instructions
- Combine ground chuck, Italian seasoning, garlic powder, egg and enough bread crumbs to make good meatball consistency. Form into thumbtack-size balls.
- In large pot, combine chicken broth, water, spinach, chicken and meatballs. Bring to boil, then simmer for 1 hour. Fifteen minutes before serving, add pastina. If desired, serve with croutons.
Recipe Notes
If using commercial chicken broth, low sodium works best, or add a bit more water.
