Nothing warms the soul like a bowl of chicken soup. It's nice to make the meatballs from scratch, and for variety use traditional escarole instead of spinach. My quick version uses a couple of store bought conveniences for those nights when you need to have dinner on the table in a hurry!
Quick and Easy Italian Wedding Soup
serves 6
1 large egg(s)
2 Tbsp grated Parmesan cheese
8 cup(s) fat free chicken broth
1/2 tsp table salt
1/4 tsp black pepper
6 serving(s) frozen bite sized cocktail meatballs
Place chicken broth in a large pot and add the meatballs. Bring to a boil and simmer until meatballs are cooked through. Add salt and pepper (to taste). Add spinach and allow it to thaw and cook through. . Just before serving, bring the soup to a boil again. In a small bowl, break the egg and whisk it with a fork. Add the Parmesan cheese to the egg and mix together. Swirl the mixture into the boiling soup to create "noodles".
6 weight watcher points per serving
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