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Italian Wedding Soup

Makes about 2 servings


Meatballs

1 lb ground beef, ground pork or both

1 egg

1 tsp garlic

1 tsp salt

1 oz crushed parmesan crisps or shredded parmesan

½ tsp black pepper

2 Tbs dried parsley

1 tsp onion powder


Soup

6-8 cups chicken broth

2 eggs

2 Tbs shredded parmesan


Combine all meatball ingredients. Divide meat and roll into 16 meatballs. Set aside.


Whisk 2 eggs and 2 Tbs parmesan.

Heat up broth to a simmering boil.

Drop in meatballs and cook about 8 minutes, or until they are just cooked.

Stir in whisked egg and parmesan mixture, while continuously stirring to make into threaded noodles.

 

If it does not turn to noodles, it’s okay, it still tastes great!

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