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.