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Italian Wedding Soup
46 ounces canned chicken broth
One egg beaten
1/2 cup Parmesan cheese
1/2 cup frozen or fresh spinach chopped
1/2 cup pastini (any any small pasta cooked)
I container frozen small, wedding soup meatballs (from Italian market)
Heat broth. Add meatballs and simmer for 15 minutes. 15 minutes before serving add egg, spinach and cooked pastini. Right before serving add Parmesan cheese.
I somethings throw in a few thinly sliced baby carrots for color when I add themeatballs.
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