Although it CAN be served at weddings, the name "Italian Wedding Soup" is alluding to the fact that meat and vegetables simply are delicious together. The marriage of meat and vegetables in this dish certainly is one for the heavens.Ingredients
1 Bag Italian frozen meatballs
12 c. low-sodium chicken broth
1 lb. fresh spinach
2 large eggs
2 Tbs freshly grated parmesan , plus extra for garnish
Salt and pepper to taste
Bring broth to a boil in a large pot over medium-high heat. Add meatballs and spinach, simmer until cooked through (about 8 minutes). Whisk eggs and parmesan in a medium bowl until blended. Stir soup in circular motion, slowly add egg mixture stirring gently to form thin strands of egg (about 1 minute). Season to taste with salt and pepper, garnish with remaining cheese.