I grew up eating this soup, lovingly prepared by our neighbor Thomasine Eggie, for her family and friends.
Kids love tender tiny meatballs and fun pasta shapes that swim in this soup. I like the spinach and egg ribbons that make this soup a more nutritious meal.
- 2 chicken breast, on the bone, skin intact
- 1 teaspoons salt
- 1/4 teaspoon ground pepper
- 2 small carrots, peeled, chopped, about 1 cup
- 2 ribs celery, chopped
- 1 small onion, peeled, chopped
- 1 cup of acini di pepe or mini star-shaped pasta, or any gluten free pasta
- 1/2 pound lean ground turkey or sirloin
- 1/2 cup grated Parmesan or Romano cheese, divided
- 1/2 cup whole wheat bread crumbs or gluten free breadcrumbs
- 1/4 cup non-fat, skim milk
- 2 cloves minced garlic
- 3 eggs
- 2 cups fresh baby spinach
- Sprinkle the chicken with half the salt and the pepper. Place the chicken along with the carrots, celery, onion, and pasta and simmer for 20 minutes until chicken is cooked through and no longer pink at the bone.
- While the chicken is cooking, prepare the meatballs. Combine the turkey or sirloin, half the Parmesan, breadcrumbs, milk, garlic, and one of the eggs. Season with remaining salt and pepper and mix well. Form meat into small meatballs about the size of a grape. Set aside.
- Remove chicken from soup broth. When chicken is cool enough to handle, remove meat from skin and bones, and cut into small chunks, discard the skin and bones. Set aside. Place the soup over medium heat. Once the soup is at a steady simmer drop in the meatballs and gently stir. Cook 2 to 3 minutes. In a small bowl, combine the remaining egg with the Parmesan. Return the soup to a slow boil. Add the drizzle egg mixture through a colander slowly into the soup. Add the spinach and the reserved chicken meat. Serve immediately.
Nutritional Stats Per Serving (2 cups): 265 calories, 27 g protein, 16 g carbohydrates, 9 g fat (2 g saturated), 143 mg cholesterol, 3 g fiber, 569 mg sodium.
Weight Watchers® Points Plus: 6