Wedding Soup

Ingredients:

1 can chicken broth = (Swanson low-salt)

1/2 cup frozen spinach -- thawed, sqeezed

2 ounces chicken -- cooked, cubed, or shredded

2 ounces ground beef -- in meatballs, cooked

1 tablespoon chopped onion

1 tablespoon chopped celery

1/2 egg -- beaten

6 tablespoons parmesan cheese

Salt -- to taste
Freshly-ground black pepper -- to taste

1 dash  hot sauce -- if desired

Simmer chicken, ground beef, onion and celery in chicken broth 5 minutes.

In small bowl, add parmesan to beaten egg and mix thoroughly. 

Add egg mixture, spinach and spices to soup. 

Stir to distribute egg mixture. 

Simmer 5 minutes and serve hot.

This recipe yields 2 servings.

Calories: 248
Carbs: <4g
Protein: 20g
Fat: 17g
ECC = <4g

Comments:  Those on higher carb levels or Maintenance could add 1 tablespoon uncooked tiny pasta (like stars, alphabet, orzo, acini de pepe) or rice at the beginning.

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