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Italian Wedding Soup
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Grated Parmesan cheese Mix meatball ingredients and shape into 3/4 inch balls. Bring first five soup ingredients to a boil over high heat. Reduce heat and simmer 5 minutes. Fry meatballs lightly in olive oil in a separate skillet. Drop meatballs into simmering soup and cook uncovered 8-10 minutes until meatballs are no longer pink in center. Using a wooden spoon, stir soup while slowly pouring in beaten eggs. Remove from heat, cover and let stand a few minutes until eggs are set. Serve with Parmesan cheese.
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