Meatballs:

1 lb. ground beef

1 small onion, grated

4 T. grated parmesan cheese

1 tsp. salt

2 T. bread crumbs

1 tsp. dried basil

1.5 tsp. dried parsley

2 egg whites

Combine all ingredients and shape into small (1/2") meatballs. I refrigerated mine for a few hours and it helped to set the shape so they didn't fall apart in the soup.

Shredded chicken:

Place 1 lb of boneless, skinless chicken breasts into a stockpot and cover well with water. Bring to a boil and boil until completely cooked. Shred chicken and set aside. Empty water from stockpot.

Soup:

2 T. butter

1 small onion, diced

1/2 c. sliced carrots (approximately 2 carrots)

1/2 c. sliced celery (approximately 2 stalks)

1 clove minced garlic

10 c. chicken broth (2 very large cans of brooth and 1 reg. sized can)

Salt & pepper to taste

3/4 c. acini di pepi or other small pasta

8 oz. fresh spinach

Melt butter in stockpot. Add onion, celery, carrot, and garlic, and cook until veggies are tender, but not too soft.

Add chicken broth and bring to a boil. Turn heat down, cover and simmer for approximately 30 minutes. Season to taste with salt and pepper.

Drop in meatballs and cook about 7 minutes. Add pasta and cook for an additional 6 minutes. Add spinach and cook for an additional 3 minutes. Add in shredded chicken. Cover again and allow to simmer for another 30 minutes or so. You can eat as soon as the chicken is re-heated, but allowing it to simmer for a little longer allows all the new flavors to meld together.

Sprinkle grated Parmesan cheese on top before serving.

Chocolate Peanut Butter Cream Pie

Prep Time: 15 minutes

Total Time: 3 hours 15 minutes (includes refridgerating)

3/4 cup hot fudge dessert topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

SPOON 1/2 cup of the fudge topping onto bottom of crust. Place in freezer 10 min.

MIX peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping.

REFRIGERATE 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store leftover pie in refrigerator.