Toad's Eye Soup with Witches' Broom Breadsticks

Prep Time: 20 min
Start to Finish: 35 min
Makes: 4 servings

For a ghoulishly good presentation, serve soup in a hollowed-out pumpkin at your Halloween party!

Soup:
2 cans (14.5 ounces each) low-sodium chicken broth
1/4 cup acini di pepe pasta
1 package (12 ounces) frozen Italian-style meatballs (about 24 meatballs),
    thawed and quartered
2 cups fresh baby spinach leaves
1/2 cup pre-shredded carrots

Witches' Broom Breadsticks:
1 can (8 ounces) Pillsbury� refrigerated garlic breadsticks

Heat oven to 350 degrees F. Grease large cookie sheet.

In 3-quart saucepan, heat chicken broth to boiling over high heat. Add pasta. Reduce heat; simmer about 12 minutes or until tender.

Meanwhile, make Witches' Broom Breadsticks. Remove breadstick dough from can and separate dough at perforations. Fold each strip of dough in half, end to end. Cut two 1 1/2-inch slits in open ends of folded dough with kitchen scissors. Twist dough 2 times. Place on cookie sheet, slightly spreading end of broom. Repeat with remaining dough.

Bake 10 to 14 minutes or until golden brown. Add meatballs, spinach and carrots to soup; simmer about 1 minute or until spinach is wilted. Serve broom breadsticks with soup.

High Altitude (3500-6500 ft):No change.

Kick off a night of trick-or-treating with a supper that's quick to make, fun and healthy. Double the amount of pasta for a heartier version.

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