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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.
Used with permission - Bake-Off is a registered trademark of General Mills �2007
and �/™ General Mills
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