Italian Wedding Soup

1 (48 fluid ounce) can chicken broth
10 ounces frozen spinach
2 onions, chopped
2 cups chopped carrot
2 stalks celery, chopped
1 pound ground beef
1 cup dry bread crumbs
1 egg
1 pound skinless, boneless chicken breast halves - cut into chunks
3 ounces dry pasta
salt and pepper to taste

1 In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.

2 In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.

3 Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.

Makes 12 servings