Italian Wedding Soup

Ingredients

• 50 g parmesan cheese, grated
• 2 large eggs
• 2 tsps ground dried basil
• 1/2 tsp dried parsley
• 32 oz home-made chicken broth
• 100 g ground pork
• 1/3 package spinach, chopped
• 50 g dry bread crumbs
• 100 g lean ground beef

Directions

1. In a pot of boiling water, blanch spinach for a minute, drain and run cold water over it immediately. When cooled, squeeze out excess water.
2. Bring chicken broth to a boil over medium heat.
3. In a separate bowl, combine the ground lean beef, 1 egg, breadcrumbs, basil, parsley and parmesan cheese. Mix thoroughly, then form into bite-size balls.
4. Drop meatballs into the broth - when they float, they're cooked. Remove the meatballs from the pot with a slotted spoon.
5. Beat remaining egg in a small bowl and pour slowly into broth, stirring constantly with a fork.
6. When egg is cooked, return spinach and meatballs to the pot for another minute before serving.