Best made a day or more prior to serving.

Ingredients

1 Whole chicken, stewed according to directions given in the recipe for chicken noodle soup
2 medium onions, chopped
2 stalks celery, chopped
6 carrots, sliced
2 t. parsley flakes
1 pkg. frozen chopped spinach, thawed and drained
1 pkg. frozen Cheese Tortellini
Salt and Pepper to taste
1 lb. lean ground meat
½ cu. bread crumbs
½ cu. parmesan cheese
garlic salt
pepper
oregano
1 beaten egg

Directions

Skim the fat from the chicken broth. Add onions, celery, carrots and parsley to the broth. Return the chicken meat to the broth. Bring soup to a boil. Reduce heat and simmer for about l hour.

While soup is simmering. Combine ground meat, bread crumbs, Parmesan cheese, garlic salt, pepper, oregano and egg to make meatballs. Roll meat into meatballs about 1" in diameter. Brown meatballs in large skillet or on griddle. When browned, add to the soup and simmer with the vegetables and chicken.

Cook Tortellini according to package directions just before serving time. Add cooked and drained Tortellini to soup. Add salt and pepper to taste.

This soup is really best if it is made and then refrigerated. Serve the next day!!!