Italian Wedding Soup

By s_curtis444

Ingredients

• MEATBALLS:
• 1/2 lb. ground beef
• 1 sm. onion, finely chopped
• 1 lg. egg
• 2 tsp. seasoned bread crumbs
• 2 tsp. fresh or dried parsley
• 1 tsp. grated parmesan cheese
• SOUP:
• 6 c. chicken broth
• 10 oz. pkg. frozen spinach, thawed & drained
• 1/4 c. small round pasta noodles
• 1 tsp. chopped fresh parsley
• 2 lg. eggs, beaten
• grated parm cheese

Preparation

Step 1

Mix all meatball ingredients in a med. bowl till blended. Shape rounded teaspoonfuls into 1/4- 1/2" balls. Put all soup ingredients in a large saucepan and bring to boil over high heat. Reduce heat; cover & simmer 5 mins. Drop meatballs into simmering soup. Cook, uncovered, 8-10 mins. till meatballs are no longer pink in center. Using wooden spoon, stir soup while pouring beaten eggs. Simmer one minute, remove from heat, serve with parmesan cheese.