This Weeks Virtual Soup – Italian Wedding Soup

Thanks to Jim Balistreri  for sharing his soup recipe below:

Ingredients:
Meatballs:

• ½ Lb. ground chuck
• ¾ tsp. salt
• 1/8 tsp. pepper
• 1 tbsp. snipped parsley
• 2 tbsp. grated Parmesan Cheese
• 1 tbsp. packaged bread Crumbs
• 7 to 8 cups chicken broth made from 1 whole chicken
• ½ cup grated Parmesan cheese
• Frozen chopped spinach
• 1 – 10 oz. pkg.
• 3 eggs – beaten

Directions:

Combine ground chuck, salt, pepper, parsley, cheese and breadcrumbs and form into balls the size of grapes. Set aside.

Boil chicken. Cook until meat falls off the bone. Save 8 cups of broth. Cube chicken.

Boil for 30 minutes – chicken broth and meatballs. Add thawed spinach to broth and meatballs. Cook 10 minutes.

Add 3 beaten eggs with cheese and slowly drop by the tablespoon into broth.
Cook 10 minutes slowly until eggs are cooked in broth.   Serves 8 to 10.