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My Italian Wedding Soup

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1/2-3/4 lb. mini-meatballs (homemade or store bought)
  • 1/4 lb. ditalini pasta
  • 1 large (or 2 medium) carrots
  • 2 large stalks celery
  • 8 cups chicken broth (2-4 cup containers)
  • 1 bag baby spinach leaves or small package frozen spinach thawed and drained
  • 1-2 eggs
  • Salt and white pepper, to taste
make it
Prepare and pre-cook meatballs and set aside. Prepare pasta to al dente, rinse and set aside. Peel and cut carrot into 1/4" coins. Clean and cut celery into 1/4" slices on the bias.

Bring the chicken broth to a low boil in a large sauce pan. Add the carrots and celery. Simmer until the carrots and celery are fork tender. Add the meatballs, pasta and spinach and heat through. Bring back to a low boil.

Beat the egg(s) with a fork and drizzle the eggs into the soup in ribbons. Stir frequently to prevent any clumps. Add salt and pepper to taste.
Serve topped with grated parmesan and a side salad for a satisfying meal.
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