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Italian Wedding Soup

Mild and flavorful soup that could be a first course or a meal."


2 Quarts Chicken Stock
1 lb. tiny cooked meatballs
2 cups small pasta
1/2 c. fresh chopped spinach
1 egg, beaten
Salt & Pepper to taste


Bring chicken stock to boil, add meatballs & raw pasta. Cook on low heat for 1-12 min. stirring frequently. Add spinach. Slowly pour beaten egg & spinach into soup, stirring to cook the egg. (I like to temper the egg before adding it in.) Season w salt & pepper

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Nutritional Information
Per Serving

no nutrition information available

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