Italian Wedding Soup
- 1 bag baby spinach
- Salt and Pepper
- 2 garlic cloves, minced
- I pkg Italian Meatballs baked according to directions
- 1 Box Ancini De Pepe Pasta
- 46 oz (1 carton + 1 can) chicken broth
- Shredded Parm Cheese
- 2 eggs
- 2 Tablespoons parmesan cheese
Heat olive oil in a big soup pot on medium low heat. Add onion, a dash of salt & pepper, and sauté for 3-4 minutes, or until onions are translucent. Add garlic and cook for an additional minute, stirring constantly.
Add entire bag of spinach to the pot, stir to coat with oil, add a couple more dashes of S&P and allow spinach to wilt and cook ~3-4 minutes, stirring occasionally.
When spinach is cooked, add chicken broth to pot and bring to a boil. Add pasta (I used acini di pipi) and cook until al dente ~7-8 minutes. Add mini meatballs and cook for an additional minute, or until heated through.
Bring to boil
Meanwhile whisk eggs and parmesan cheese together in a small bowl.
Stream egg and cheese mixture into soup and stir gently in a circular motion. Allow egg to cook for an additional minute.
Serve and enjoy!