2 whole chicken breasts
1 lg. onion, peeled
1 bag of fresh spinach
1/2 lb. ground sirloin
1 egg, grating cheese
1 c. pastina or any sm. soup pasta
Salt & pepper to taste

Cook chicken breasts until tender. Remove skin and bones and cut into bite-size pieces. Mix sirloin, egg and enough grating cheese to make good consistency to shape tiny meatballs. Add to broth and gently simmer until done. Return chicken to pot and add spinach, washed and torn into tiny pieces.

In a separate pot, cook 1 cup of pastina or any small soup pasta to desired tenderness. Add to broth. Stir and heat for serving.