10  cups chicken broth  (use low sodium chicken broth for healthier recipe)
2  chicken breast halves
1  egg
1/4  cup dry bread crumbs
4  tablespoons grated parmesan cheese, divided  (use reduced fat Parmesan for healthier low fat recipe)
1-1/2  teaspoons Italian seasoning, divided
1  pound ground beef  (use ground turkey or buffalo* for healthier low fat recipe)
1/2  cup uncooked orzo pasta
1/4  teaspoon pepper
1  package (10 oz) frozen chopped spinach, thawed and drained

In a large saucepan, bring broth and chicken to a boil.  Reduce heat; simmer, uncovered, for 15-20 minutes.  Remove chicken; set aside.
In a large bowl, combine the egg, bread crumbs, 2 tablespoons parmesan cheese and 1 teaspoon Italian seasoning.  Crumble beef over mixture and mix well.  Shape into 1-inch balls; add to broth.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes or until the meatballs are no longer pink.  Skim fat and discard.
Shred chicken.  Add chicken, pasta, pepper and remaining Italian seasoning to soup.  Bring to a boil.  Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender.  Add spinach and remaining Parmesan cheese; heat through.
Yield: 8-10 servings.

*Buffalo (Bison) is the Heart Healthy Red Meat.  Buffalo has only 2.42 gm of fat per 100 grams of cooked lean meat, compared with 9.28 gm of fat in Beef.  It also has less calories, and lower cholesterol.