ITALIAN WEDDING SOUP 9-10 c. chicken broth 1 box frozen spinach, thawed and all the water squeezed out. 2 eggs 2-3 Tbsp. Parmesan cheese grated Salt and pepper to taste Meatballs 1/2 lb each of ground beef and pork 1/3 c. chopped fresh parsley 1 egg 1/2 cup bread crumbs 1/2 c. grated Parmesan cheese To make meatballs, mix altogether and shape into 1 inch meatballs. Set a side. Take broth and heat in large pot over med heat. Add meatballs and spinach. Simmer for about 10-15 minutes. Take 2 eggs and Parmesan cheese and whisk together. Gradually add egg mixture to soup, stirring gently with fork to form thin strands of egg. Serve in bowls with Parmesan cheese on top!
Posted on: Mon, 20 Jan 2014 03:32:30 +0000
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