Ingredients

• 2 Eggs, Lightly beaten
• 1/3 Cup grated Parmesan Cheese
• 1/4 Cup Dry bread Crumbs
• 2 Tbsp minced fresh parsley
• 2 Tbsp milk (2%)
• 4 Garlic cloves
• 4 Tsp grated onion
• 1 Tsp salt
• 1 Tsp pepper
• 1/2 Tsp grated lemon peel/zest
• 1 1/2 Lbs ground chicken/turkey

Soup

• 2 Tbsp olive oil
• 4 medium carrots, chopped
• 4 Celery Ribs, chopped
• 2 Small onions, chopped
• 6 Garlic cloves, minced
• 4 Cartons (26 oz ea.) Chicken Stock
• 1 Tsp Salt
• 1 Tsp Pepper
• 1 1/2 Cups Acini di pepe pasta
• 2 Pkg (10 oz ea.) fresh spinach
• Additional minced fresh parsley and grated Parmesan cheese

Cooking Directions

1. In a large bowl, combine the first 10 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1″ balls.
2. For soup, in a stock pot, heat oil over medium-high heat. Add carrots, celery and onions; cook and stir 6-8 mins or until onions are tender.
3. Stir in stock, salt and pepper; bring to a boil. Drop meatballs into soup; cook, uncovered 10 minutes. Gently stir in pasta; cook 10-12 minutes longer or until meatballs are cook through and pasta is tender.
4. Stir in spinach. Top servings with parsley and cheese.