Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  ground chuck
     1/4           cup  fine dry breadcrumbs
  1         tablespoon  grated romano cheese
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  1                     egg white
  8               cups  water
  3                     skinned chicken breast halves -- (6-ounce)
  1                cup  loosely packed spinach leaves
     3/4           cup  sliced celery
     3/4           cup  peeled seeded -- and chopped tomato
     2/3           cup  thinly sliced carrot
  1              large  onion -- quartered
     3/4      teaspoon  salt
     1/8      teaspoon  pepper

Preparation:

Combine first 6 ingredients in a small bowl, and stir well. Shape mixture into 56 (3/4-inch) meatballs. Set meatballs aside. Combine 8 cups water and next 8 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour and 45 minutes. Add meatballs; cover and simmer an additional 15 minutes. Remove from heat. Remove chicken; set aside, and let cool. Discard bones; shred chicken, and return to Dutch oven. Cover and chill 8 hours. Skim fat from top of soup and discard. Place Dutch oven over medium heat until soup is thoroughly heated.

Nutritional Information:

281 Calories (kcal); 17g Total Fat; (54% calories from fat); 17g Protein; 14g Carbohydrate; 59mg Cholesterol; 942mg Sodium