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Ingredients
Meatballs:
- 1 small onion, grated
- 1/3 cup chopped fresh Italian flat leaf parsley
- 1 large egg
- 1 1/2 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh white bread, crust trimmed, bread torn or chopped into small pieces
- 1/2 cup grated Parmesan Reggiano (the real stuff)
- 8 ounces ground beef or chicken
- 8 ounces ground pork
- Freshly ground black pepper
Soup:
- 10 cups chicken broth
- 8 oz baby spinach
- 2 large eggs
- 2 tablespoon freshly grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
Instructions
Meatballs:
- Stir the first 6 ingredients in a large bowl to blend.
- Stir in the cheese, beef and pork.
- Shape the meat mixture into 1-inch-diameter meatballs.
- Place on a baking sheet.
Soup:
- Bring the broth to a boil in a large pot over medium-high heat.
- Add the meatballs and simmer until the meatballs are cooked through, about 8-12 minutes depending on the size of your meatballs.
- Add the spinach and cook for one additional minute.
- Whisk the eggs and cheese in a medium bowl to blend.
- Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper. Serve and sprinkle parmesan cheese on top if desired
Serves: 8
