Italian Wedding Soup

By McLean

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Ingredients

6 (10-1/2-ounce) cans condensed chicken broth
4 cups water
1 (14 oz.) package cocktail-sized frozen meatballs
2 eggs, beaten
4 cups fresh chopped escarole or spinach
3/4 cup grated Parmesan cheese, plus extra for garnish

Details

Servings 8
Cooking time 10mins
Adapted from mrfood.com

Preparation

Step 1

In slow cooker, combine broth, water and meatballs. Cover and cook on HIGH 2 1/2 hours or on LOW 6 hours, or until meatballs are heated through.

Remove cover and gradually stir in egg, forming thin strands. Stir in escarole or spinach and 3/4 cup Parmesan cheese. Serve immediately topped with additional Parmesan cheese, if desired.