Stracciatelli Soup With Tiny Meatballs - cooking recipe

Ingredients

MEATBALL MIXTURE
8 ounces lean ground beef
1 small onion, chopped fine, 1/3 cup
1 large egg
2 teaspoons seasoned dry bread crumbs
2 teaspoons parsley, fresh chopped
1 teaspoon parmesan cheese, grated
SOUP MIXTURE
6 cups chicken broth
8 ounces fresh spinach, cut in thin strips
1 medium carrot, shredded
1/4 cup egg pastina or 1/4 cup any small shell pasta
1 teaspoon fresh parsley, chopped
2 large eggs, slightly beaten
grated parmesan cheese

Preparation

Mix all meatball ingredients.
Shape rounded teaspoons of meatball mixture into 3/4 inch balls.
Put all soup ingredients except meatballs in large saucepan and bring to a boil over high heat.
Reduce heat and cover and simmer for 5 minutes.
Drop meatballs into the simmering soup.
Cook, uncovered, for 8 to 10 minutes, or until meatballs are no longer pink in the center.
Using a woooden spoon, stir soup while slowly pouring in the beaten eggs.
Remove from heat and let stand for 2 minutes until the eggs are set.
Serve sprinkled with parmesan cheese.