Italian Wedding Soup
1 Bag Italian frozen meatballs
12 c. low-sodium chicken broth
1 lb. fresh spinach
2 large eggs
2 Tbs freshly grated parmesan , plus extra for garnish
Salt and pepper to taste
Directions
Bring broth to a boil in a large pot over medium-high heat. Add meatballs and spinach, simmer until cooked through (about 8 minutes). Whisk eggs and parmesan in a medium bowl until blended. Stir soup in circular motion, slowly add egg mixture stirring gently to form thin strands of egg (about 1 minute). Season to taste with salt and pepper, garnish with remaining cheese.
Nutritional Facts (Per Serving)
calories 150
fat 5g
cholesterol 50mg
carbs 3g
sugars 1g
Servings 8