Quick Italian Wedding Soup

Directions

1. In a large saucepan, bring broth and chicken to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until chicken is no longer pink. Remove the chicken and set aside.
2. In a large bowl, combine the egg, bread crumbs, 2 tablespoons cheese and 1 teaspoon Italian seasoning. Crumble beef over mixture and mix well.
3. 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.
4. Add 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. Remove chicken from bones; discard bones and shred meat. Add the chicken, spinach and remaining cheese to soup and heat through.