Italian Wedding Soup

Ingredients

• 1 lb. ground chicken ($2.29)
• 2 slices bread (made into bread crumbs, about 1 cup) ($.10)
• 2 eggs ($.20)
• 1 tsp Italian seasoning ($.05)
• 1 Tbsp olive oil ($.10)
• 2 cups homemade chicken stock
• 3-4 cups water (depending on how soupy you like it)
• 1 15 oz. can diced tomatoes ($.16)
• 1 10 oz. box frozen spinach ($.50)
• About 1 cup pasta noodles, I used broken rotini ($.10) Used part of a box that I bought for $.19
• Salt and pepper to taste

Directions

• In a mixing bowl, combine the ground chicken, bread crumbs, eggs and Italian seasoning into 3/4 inch diameter meatballs.
• In a large saucepan or Dutch oven, add the olive oil and brown the meatballs on all sides.  Add the 2 cups of homemade chicken stock and 3 cups of water.  Feel free to add water as needed.
• Stir in the diced tomatoes, and frozen spinach.  Bring to a rolling boil.  If you plan to let it simmer, reduce heat to low.
• Add the pasta noodles about 12-14 minutes before you’d like to serve the soup.  Do not let them overcook, or you’ll end up with Mushy Italian Wedding Soup!
• Serve as is, or with a slice of bread or side salad.

Cost $3.50