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Italian Wedding Soup

Italian Wedding Soup

1 Hr(s) 2 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
Mix ground meet with 1 egg and 1 Tbsp. grated cheese. Season with salt, pepper and parsley flakes. Form into small meatballs.
2
In 2 quart saucepan, simmer 1 cup chicken broth, adding meatballs. Cook 3 to 5 minutes.
3
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.
4
Beat 1 egg and remaining cheese together. Drop into slightly boiling sections of the soup.
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