Homemade Italian Wedding Soup

Hey friends! Its been a while since I shared a recipe, but I recently made this Italian Soup recipe that was given to me by awesome friend Carmen. She is the Foods teacher at our high school and it always smells so delicious when I walk by her class! I knew my own kids would love this recipe and I think your family will too!

Ingredients: Makes 8 servings

160 grams ground turkey or beef (I used turkey and the meatballs were delicious!)

2 tbsp minced onion

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 - 3/4 cup of Detali or Acini de Pepi (small pasta)

1 container of chicken stock (900 ml)

1 cup spinach or arugla (finely chopped)

1 1/2 teaspoon salt

1 teaspoon pepper

2 eggs

Parmesan cheese

Directions:

1. In a bowl combine the turkey or beef with onion, salt and pepper. Mix and roll into tiny meatballs. Set aside.

2. Bring medium pot of water to boil with 1 tsp salt and cook the pasta until al dente.

3. Bring the chicken stock to a boil with salt and pepper (second listed measurements). Add the meatballs and simmer until cooked— 8 min + (this time will depend on the size of your mini meatballs).

4. Add the spinach or arugula plus the cooked pasta to the soup. Simmer for a few minutes.

5. Scramble the eggs with a fork and slowly stream into the broth and stir. Cook for 1 minute.

6. Adjust salt and pepper and serve sprinkled with parmesan cheese!

One batch was enough for my family of 5 but there were NO leftovers. If you are a mom, then you know this is the dream! I hope your kids enjoy this warm winter soup!