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Italian Wedding Soup

Kraft Memeber Recipe
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Makes: 2 to 4 servings Total Time: 1 hr 2 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1/2 lb. ground beef
  • 2 eggs, divided
  • 3 Tbsp. Kraft Grated Romano Cheese, divided
  • Salt & pepper
  • Parsley flakes
  • 1 medium can chicken broth, divided
  • 1 pkg. (10 oz.) frozen chopped spinach
make it
Mix ground meet with 1 egg and 1 Tbsp. grated cheese. Season with salt, pepper and parsley flakes. Form into small meatballs.

In 2 quart saucepan, simmer 1 cup chicken broth, adding meatballs. Cook 3 to 5 minutes.

Cook spinach per package directions, drain spinach dry. Add drained spinach and remainder of chicken broth to pot. Let soup come to a light boil.

Beat 1 egg and remaining cheese together. Drop into slightly boiling sections of the soup.
This is quick, easy and filling. My family loves it.

The cheese and eggs takes the place of pasta.

In recent years, I have found frozen mini Italian meatballs which cuts the prep time to about 30 min.
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