Ingredients

• 1 lb. ground chicken
• 4 tsp. fresh thyme, finely chopped
• 4 tsp. fresh rosemary, finely chopped
• Pinch of Lemon Pepper
• 1 tbsp. cornstarch
• 1 egg
• 2 cups baby spinach, loosely packed
• 5 cups chicken broth
• Pinch of salt
• ⅓ cup tiny star pasta, or 1 cup fine egg noodles cooked and rinsed

Directions

Cook pasta according to package directions then rinse and drain.

Bunch and roll spinach leaves, snip into strips and set aside. Make up chicken broth.

Mix ground chicken with the thyme, rosemary, lemon pepper, cornstarch and egg and mix well. Form meat into bite size balls about ¾” in diameter, place on wax paper. (Makes about 30)

Heat chicken broth to boiling and lower to medium high. Lower chicken balls with a spoon into the gently boiling broth. Stir after each addition for even cooking. Skim foam from broth. Cook for about 2 minutes, remove from heat and pour in pasta stars and snipped spinach leaves.

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