Coleen's Meatball Soup

• 12 lb lean ground beef
• 1 small onion, finely chopped
• 14 cup dry breadcrumbs
• 2 teaspoons parsley
• 1 tablespoon parmesan cheese
• salt and pepper
• 6 cups chicken broth
• 1 (10 ounce) package frozen chopped spinach
• 1 medium carrot, shredded
• 14 cup small shell pasta
• 1 teaspoon parsley
• 2 eggs, slightly beaten
• parmesan cheese

1. Mix ingredients for meat balls and shape into 3/4 inch balls.
2. (sometimes I will use the frozen store bought cocktail type meatballs) In pot place chicken stock, spinach that has been cooked and moisture squeezed out, shredded carrot, small pasta and parsley.
3. Bring to a boil over high heat.
4. Reduce heat, cover and simmer for 5 minutes.
5. Add meatballs to soup and cook uncovered for 8-10 minutes.
6. Using wooden spoon, stir soup while gradually pouring in beaten eggs.
7. Remove from heat.
8. Cover and let stand for 2 minutes until eggs set.
9. Serve topped with parmesan cheese.

lean ground beef, onion, breadcrumbs, parsley, parmesan cheese, salt, chicken broth, spinach, carrot, shell pasta, parsley, eggs, parmesan cheese

Taken from www.food.com/recipe/coleens-meatball-soup-73797 (may not work)