Garlic Chicken Meatball Soup

I saw a variation of this in a magazine when I recently visited the doctor’s. I don’t think this is exactly the recipe but I think it’s close enough.

1/2 pound ground chicken
1/2 pound groung pork
3 cloves fresh garlic chopped small
1 tablespoon ginger
4 carrots
2 stalks celery
2 onions
1 small package frozen spinach
1 large can of white Cannelloni Beans
Salt and Pepper to taste

Prepare meatballs by mixing the pork, chicken garlic and ginger and one teaspoon of salt. Mix thorough and form into small meatballs (bit sized). Bake at 350 degrees for about forty minutes. Meanwhile chop up the celery carrot and onion. Saute in large stock pot until soft and tender do not brown. Add chicken stock (you can used canned but I prefer to make and freeze my own but that is a post for another day). When the meatballs are finished baking put them in the pot and bring to a simmer, add spinach. Simmer fifteen minutes and then add the beans and simmer another fifteen minutes. It’s delicious trust me! 083078

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