This comforting Italian-style soup combines tender homemade meatballs, fresh baby spinach, and delicate egg whites in a flavorful chicken broth. Light yet satisfying, it’s a perfect dish for a cozy family dinner or an elegant gathering.
Prep Time: 20 mins | Total Time: 40 mins | Serves: 6
Ingredients
For The Soup
6 cups chicken broth
2 cups baby spinach
3-4 eggs whites, separated
parmigiano
For The Meatballs
½ pound ground pork
½ pound ground beef
½ cup bread crumbs
½ teaspoon garlic salt
½ teaspoon rosemary
½ teaspoon pepper
2 eggs
Instructions
Step 1
Line a baking sheet with tinfoil. Place meatball ingredients in a medium mixing bowl and combine well. Using a tablespoon, form approximately 30 meatballs and place on lined baking sheet. Refrigerate.
Step 2
Bring broth to boil in a large pot. Transfer individual meatballs into the boiling broth and cook for 10-15 minutes.
Step 3
After meatballs are cooked, drop and stir egg whites into the boiling broth followed by the spinach. Cook until spinach is wilted.
Step 4
Serve with parmigiano.
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