SOUP RECIPE: Italian Minestrina

1-ll ground chicken
4-tsp fresh thyme, finely chopped
4-tsp fresh rosemary, finely chopped
1-tbsp garlic, finely chopped
Lemon pepper to taste
1-tbsp cornstarch
1-egg
4-cups baby spinach leaves, loosely packed
5-cups chicken broth
Salt to taste
1/3-cup tiny star pasta, cooked and rinsed
Parmesan cheese

Cook star pasta according to package directions, then rinse and drain
Bunch and roll spinach leaves, snip into strips and set aside
Mix ground chicken with the thyme, rosemary, garlic, lemon pepper, and cornstarch
Form meat into bite size balls (approx 30)
Heat chicken broth to boiling and lower temperature to medium high
Lower chicken balls gently into boiling broth with a spoon
Stir after each addition for even cooking
Skim foam from broth
Cook for approximately 2 minutes or until chicken is cooked and remove from heat
Add the spinach strips and pasta stars
Garnish with Parmesan cheese

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