Prepare Lipton Chicken Noodle Soup according to package directions. Reduce the heat to medium-low. Simmer for 5 minutes.
Whisk the breadcrumbs with the Parmesan cheese, egg, basil and pepper until combined. Crumble in the chicken and gently mix until well combined. Form the mixture into 3/4-in (2 cm) meatballs.
Add all the meatballs to the simmering soup and stir the soup gently. Allow the meatballs to simmer in the soup for 10 minutes, stirring occasionally. Add the spinach and continue to simmer for 5 minutes.
Originally Submitted
4/3/2008
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