Italian Meatball Bean Soup *

 1 egg, lightly beaten

1/2 cup italian bread crumbs

1/4 tsp salt

1 pound ground chicken

1 Tbsp EVOO

3 celery ribs, chopped

2 carrots, chopped

1 small onion, chopped

2 tsp italian seasoning

2 garlic cloves, minced

3 cans (15 oz) each cannellini beans, drained and rinsed

6 cups chicken broth

1 1/2 tsp grated lemon peel

5 oz fresh baby spinach

2 Tbsp lemon juice

Preheat oven to 400.  In large bowl, combine egg, bread crumbs and salt.  Add chicken; mix lightly but thoroughly.  Shape into 1 1/4 inch balls.  Place in greased 15x10 pan.  Bake 14-17 minutes or until cooked through.  Meanwhile, in large stockpot, heat oil over medium heat.  Add celery, carrots and onion; cook and stir 5-7 minutes or until carrots are softened.  Stir in italian seasoning and garlic; cook 1 minute longer.  Add beans, broth and lemon peel; bring to a boil.  Reduce heat to low.  Stir in spinach and meatballs; cook just until spinach is wilted.  Stir in lemon juice.  

Serves 6