My Italian Wedding Soup - Kraft Recipes Top
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My Italian Wedding Soup

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  • 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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