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Italian Wedding Soup

3 14.5 oz cans fat-free chicken broth
13 1/2 oz can leaf spinach, well drained
8 ounces lean ground beef
1 1/4 cups grated Parmesan cheese
1/2 cup seasoned packaged breadcrumbs
2 large eggs
1/2 cup pastina (tiny pasta)

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.

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

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