Italian Wedding Soup
- 2 - 10 oz. pkgs. frozen chopped spinach
- 2 - 46 oz. cans College Inn Broth
- 1 1/4 Cup rice uncooked minute or converted
- 3 eggs beaten
- 1/2 Cup grated parmesan Cheese
- 1/4 Cup margarine
Place frozen or thawed spinach in a pan of water and bring to a boil continue to boil for approx.5 mins. Drain spinach and return to pan adding margarine, reduce heat to med. & simmer for 2 or 3 minutes stirring occasionally. Pour in two cans of broth & turn heat back to high. Bring to rapid boil and add rice. Continue to boil for approx.
5 minutes and gradually drop in eggs & cheese (combined) stirring constantly until well blended. Simmer on low heat approx. 2-3 minutes more & serve.
Cut recipe in half since it makes a lot.