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ITALIAN WEDDING SOUP

Ingredients: 151/193 Pound(s) ground beef 1 egg white 1/4 bread crumbs 1 garlic, minced 1/4 finely chopped onion 4 Ounce(s) parsley and oregano 1 1/2 chicken breasts 1 frozen spinach 72 Ounce(s) chicken broth 1/2 uncooked orzo Directions: Thaw and squeeze dry the spinach. In a large soup pot, cook chicken breasts in about 6 cups of chicken broth until no longer pink. Remove from broth and shred. Add remainder of broth. Mix ground beef, egg white, bread crumbs, garlic, onion, parsley and oregano together; form into 1/2-inch balls. Add shredded chicken to broth, throw in meatballs and boil until meatballs float to the top. Add spinach and orzo; simmer until orzo is tender.
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