Soup Week, Day 4: Italian Wedding Soup

Tonight's soup was a first time try for us and it was great! Unfortunately, the girls both refused to eat the soup even though I thought they would love it. About halfway through dinner I had a revelation and took the meatballs out, put them on a special plate with some ketchup, and told them that the spider caught those meatballs in his web just for them and he would be soooo happy if they would eat them. WORKED LIKE A CHARM. I am still in shock that Cora ate meat that wasn't a chicken nugget or bacon. And she did eat a little broth so I'm sure I'll try this soup on them again sometime :)

Italian Wedding Soup
Adapted from Giada's Family Dinners

Ingredients
Meatballs
1 small onion, grated
1/3 C chopped Italian parsley
1 large egg
2 cloves garlic, minced
1 t salt
1/4 C seasoned bread crumbs
1/2 C grated Parmesan
1 lb organic ground beef
freshly ground black pepper
Soup
10 C organic chicken broth
1 bag organic baby spinach
2 large eggs
2 T freshly grated Parmesan, plus extra for serving
Salt and freshly ground black pepper

Directions

To make the meatballs: Combine the first 6 ingredients in a large bowl. Stir in the cheese and beef and mix gently using your hands. Shape the meat mixture into 1-inch (I ended up with 56 meatballs!). Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and simmer until the meatballs are cooked through, about 10 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Add the spinach and cook until wilted and still bright green. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve with extra cheese if desired.