1 chicken
2 lb. ground meat
1 lb. pastina
1 box frozen chopped spinach
1 onion, chopped
Celery, chopped

Make small meatballs and brown in oven 15-20 minutes. Boil chicken, celery, onion, salt, pepper, and garlic powder. Boil pastina until soft.

Remove chicken from broth, and remove skin and bones. Chop in bite size pieces. Add 2 large cans of cottage Inn Chicken Broth to chicken stock. Add chicken pieces, meatballs, pastina, and frozen spinach. Cook for 30 minutes. Make sure spinach thaws and floats on top of soup.