For chicken meatballs, mix the following:

1/2 lb. ground chicken
1/4 c. bread crumbs
1 egg
1 tsp. minced garlic or garlic powder to taste
2 tbsp. minced parsley
2 tbsp. Parmesan cheese
Salt & pepper to taste

Mix thoroughly. Form into 24 small meatballs. Melt 2 tablespoons butter in medium size skillet. Brown meatballs in butter. Drain on paper towels.

SOUP:

6 c. chicken broth
1/2 c. chopped spinach
3 eggs, beaten
1/8 lb. angel hair or vermicelli noodles
1/4 c. Parmesan cheese
Grated lemon peel
Chopped parsley

Heat broth to boil, seasoned to taste with salt and pepper. Add uncooked noodles and meatballs. Reduce heat and simmer 20 minutes. Add spinach, cook 5 minutes longer. Increase heat. When soup reaches almost to boiling stage, gradually stir in eggs and remaining 3/4 cup cheese. Serve immediately. Garnish with lemon peel and parsley. Serves 4-6.