Italian Wedding Soup

• 2 1/2lb meat for meatballs (ground turkey,
• ground beef or meatloaf mix)
• 2 eggs
• 1 c fresh bread crumbs
• 1/2 c fresh parsley, minced
• Salt & pepper
• 3 -32 oz cartons chicken stock
• 3T chicken base ("Better than Bullion")
• 1/2 c. orzo or very small pasta
• 1 lb greens: escarole, baby spinach or Swiss chard
• 2 eggs, whisked (optional)

1. Prepare the meatballs, making them as small as possible, under 1". Brown them completely in a large soup pot, or bake then in a 300-dgree oven until done. Place in a deep stockport. Add the chicken stock and chicken base, season to taste.
2. Allow to simmer for at least one hour in order for flavors to develop. Add the pasta and greens; simmer until the pasta is cooked, about 30 minutes.
3. Some folks then scramble 2 eggs and quickly stir them into the soup. Serve with fresh grated parmesan cheese and a good bread.

meatballs, ground beef, eggs, bread crumbs, fresh parsley, salt, chicken stock, chicken base, orzo, swiss chard, eggs

Taken from www.epicurious.com/recipes/member/views/italian-wedding-soup-1276096 (may not work)