Ingredients
Scale
- 1 Whole Chicken
- 2 Carrots, Chopped
- 2 Celery Stalks, Chopped
- 1 Small Yellow Onion, Chopped
- 2 Bay Leaves
- 1 lb Ground Beef
- 1/2 cup Italian Bread Crumbs
- 2 Large Eggs
- 1/2 cup Baby Pastina
- 1 tbsp Grated Parmesan
- 16 oz Frozen Spinach, Thawed and Strained
- 4 32 oz Containers of Chicken Stock
Instructions
- In a large stock pot, add chicken, carrots, celery, onion and bay leaves.
- Add enough water to cover the chicken and bring to a boil.
- Reduce to a low boil and cook for 2 – 3 hours, until the chicken is falling of the bone.
- Remove chicken and shred. Discard bones and skin.
- Remove bay leaves and return shredded chicken to pot.
- Add the chicken stock to the pot and bring back to a low boil.
- Add the thawed and strained spinach.
- In a medium bowl, add ground beef, italian bread crumbs and one egg. Mix by hand.
- Make mini meatballs and brown in a skillet. You may need to cook in batches.
- As meatballs are done cooking, transfer immediately to the soup pot.
- Once the meatballs have been added, add the baby pastina.
- In a small bowl, whisk the remaining egg and parmesan.
- With the soup at a boil, slowly add the egg mixture, stirring constantly.
- Serve immediately!
- Enjoy!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Appetizer, Main Course, Soup
- Cuisine: Italian