Italian Wedding Soup Recipe

In a large saucepan, bring broth and chicken to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until chicken juices run clear. Remove chicken; set aside. In a large bowl, combine the egg, bread crumbs, 2 tablespoons Parmesan cheese and 1 teaspoon Italian seasoning. Crumble beef over mixture and mix well. Shape into 1-in. balls; add to broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until meatballs are no longer pink. Skim fat and discard. Remove chicken from bones; discard bones and shred meat. Add chicken, pasta, pepper and remaining Italian seasoning to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender. Add spinach and remaining Parmesan cheese; heat through. Yield: 8-10 servings.