Italian Wedding Soup (Zuppa Maritata)

• For the Meatballs
• 1/2 teaspoon onion powder
• 1/4 cup fresh Italian parsley (chopped)
• 1 egg (slightly beaten)
• 1/4 teaspoon minced garlic (from jar)
• 1/2 teaspoon salt
• 1/4 teaspoon dried basil
• 1 slice fresh white bread (no crust, torn into small pieces)
• 1/4 cup parmigiano-reggiano cheese (grated)
• 1/4 lb ground beef
• 1/4 lb ground pork
• black pepper (freshly ground)
• For the Soup
• 6 cups chicken broth
• 2 cups spinach (chopped)
• 1 egg
• 2 cups cooked rice or 2 cups barley
• salt & freshly ground black pepper
• 1 tablespoon parmigiano-reggiano cheese (freshly grated, plus extra for garnish)

1. To make Meatballs:
2. Stir ingredients together in a bowl and blend.
3. Using 1/2 teaspoon for each, shape the meatball mixture into little tiny meatballs.
4. Place the meatballs onto a large plate or baking sheet and set aside.
5. To make the Soup:
6. In a large pot, bring the broth to a boil over medium-high heat.
7. Add the meatballs and spinach and simmer until the meatballs are cooked, about 5 to 6 minutes.
8. Add in the rice or barley.
9. In a medium size bowl, whisk the egg and cheese to blend.
10. Stir the soup in a circular motion as you gradually drizzle the egg and cheese mixture into the moving broth, stirring gently with a fork to form thin strands of egg, for about 1 minute.
11. Season the soup to taste with salt and pepper. Ladle the soup into individual bowls and garnish with Parmesanno-Reggiano cheese if desired.

onion powder, fresh italian parsley, egg, garlic, salt, basil, white bread, cheese, ground beef, ground pork, black pepper, chicken broth, spinach, egg, rice, salt, cheese

Taken from www.food.com/recipe/italian-wedding-soup-zuppa-maritata-227165 (may not work)