Italian Wedding Soup

1/2 pound extra lean ground beef

1/4 cup fine dry bread crumbs

1 TBS grated Romano cheese

1/4 tsp salt

1/4 tsp pepper

1 egg white

8 cups water

3 (6oz) skinned chicken breast halves

1 cup spinach leaves

3/4 cup sliced celery

3/4 cup chopped tomato

2/3 cup thinly sliced carrot

1 large onion, quartered

3/4 tsp salt

1/8 tsp pepper

Combine beef, bread crumbs, Romano, salt, pepper and egg white.  Shape into small meatballs.  Combine water and chicken in large pot on stovetop and bring to a boil.  Reduce heat and simmer 1 hour.  Add veggies and simmer 45 minutes.  Add meatballs and simmer additional 15 minutes.  Remove chicken, set aside and cool.  Shred chicken and return to pot.  Cover and chill 8 hours.  Skim fat if necessary.

1 1/2 cups= 4 points Flex or Core + 1 Point