Italian Wedding Soup

Originally from: Mt. Vernon Newspaper

Ingredients

• Soup:
• 3 cartons chicken stock (or homemade)
• ½ cup chopped celery
• ½ cup chopped carrot
• ½ cup chopped onion
• 1 bunch endive
• 1 pkg frozen or fresh spinach, chopped
• 4 eggs beaten
• ½ cup graed Parmesan cheese
• Meatballs:
• 1 lb learn ground beef or pork
• 1 lb ground sausage
• 1 egg
• ½ cup parmesan cheese
• ½ cup dry bread crumbs
• I tsp Italian seasoning
• 1 tsp garlic salt
• ½ tsp ground pepper

Directions

1. Make the meatballs by combining all ingredients and roll into tiny balls. Bake the meatballs for 30 minutes at 350 until brown.
2. In a LARGE pot combine the celery, carrot and onion and sauté for 3-5 minutes. Add broth and bring to a simmer. Put in endive and spinach for a bout 5 minutes. Add the meatballs. Mix in the eggs with cheese. Stirring constantly, pour the egg mixture into the soup. Simmer 10 minutes. Makes about 10 servings.