Tiny Chicken and Prosciutto Meatballs in Broth with Angel Hair

[mos]

Tiny Chicken and Prosciutto Meatballs in Broth with Angel Hair
4 cups light meat broth
3 oz angel hair pasta
Parmesan to serve
Meatballs:
1 1/4 lb ground chicken
1 egg white
4 slices stale white bread, soaked in milk or broth and squeezed dry
2 oz chopped prosciutto or ham
1 large garlic clove, finely chopped
2 tbs parsley
1 tsp marjoram
3 tbs Parmesan
1/2 tsp salt
1/4 tsp pepper
Thoroughly combine the ingredients for the meatballs, using your hands to mix everything together thoroughly. Form the mixture into small balls, each approximately the size of a cherry. Bring the broth to a boil in a large saucepan. Drop the meatballs into the broth. Bring to a boil once more and add the angel hair pasta. Reduce the heat to medium and simmer gently until the meatballs and pasta are cooked, about 5 minutes. Do not overcook the meatballs. Serve immediately, passing Parmesan at the table. 4 servings = about 440 calories.

I've made about 2 gallons of broth in the last two weeks and are sitting in the freezer. soon...pantry challenge!!! LOL!