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Short Description
A comforting Italian classic featuring tender meatballs, spinach, and parmesan in a savoury chicken broth, finished with whipped eggs for a rich and satisfying soup.
Ingredients
24-1 oz meatball, frozen, cooked
1 qt water
1 ½ tablespoons chicken base
2 oz spinach, frozen, drained, chopped
1 dash salt
2 eggs, whipped
4 oz parmesan cheese
Preparation
Bring the water, chicken base and spinach to a boil in a stockpot. In a bowl, mix the eggs and then add the cheese and whip. While the soup is boiling, add the egg mix slowly, stirring as you pour.
Turn to a simmer and place the thawed meatballs in the soup to warm up; it should take about 10 minutes
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