Italian Wedding Soup

By clawson

Ingredients

• 1 Bag Italian frozen meatballs
• 12 c. low-sodium chicken broth
• 1 lb. fresh spinach
• 2 large eggs
• 2 Tbs freshly grated parmesan , plus extra for garnish
• Salt and pepper to taste

Details

Servings 1
Adapted from diabeticconnect.com

Preparation

Step 1

Directions

Bring broth to a boil in a large pot over medium-high heat. Add meatballs and spinach, simmer until cooked through (about 8 minutes). Whisk eggs and parmesan in a medium bowl until blended. Stir soup in circular motion, slowly add egg mixture stirring gently to form thin strands of egg (about 1 minute). Season to taste with salt and pepper, garnish with remaining cheese.

Add your review

Sounds yummy but what can I replace the meatballs with as I need a meatless soup for lent and qty increased to a 20 qt pot

Sounds good I'll try it with egg beaters instead of real eggs.

Of course you can add all the veggies you want, I also like to add navy or Great Northern beans with some fresh cilantro!

Add a Recipe