Italian Wedding Soup

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jackimay

Prep Time

0
min.

Total Time

1
hr.

2
min.

Servings

What You Need

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1/2 lb. ground beef
Jewel-Osco — $2.50 Off thru 09/26
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

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Make It

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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.

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Notes

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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