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Italian Wedding Soup

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Ingredients
  • 8 ounces lean ground beef or mixture of lean ground beef, pork and veal
  • 1 small onion, chopped fine (about 1/3 cup)
  • 1 large egg
  • 2 teaspoons seasoned (packaged) dry bread crumbs
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon grated Parmesan cheese
  • 6 cups chicken broth
  • 8 ounces fresh spinach or escarole, washed, drained, stems removed, and
  • leaves cut in chiffonade (4 loosely packed cups) or 1 package (10 ounces)
  • frozen chopped, thawed and squeezed dry
  • 1 medium size carrot, shredded
  • 1/4 cup acini di pepe pasta or any small soup pasta
  • 1 teaspoon chopped fresh parsley
  • 2 large eggs, slightly beaten
Instructions

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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