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If you didn't grow up on this soup, you'll want to start making up for lost time! It's a little different because of the last-minute addition of the egg and cheese mixture.
What You'll Need
- 1 pound ground beef
- 1/4 cup coarsely chopped fresh parsley
- 2 eggs, plus 2 eggs beaten, divided
- 1 teaspoon salt
- 1 1/4 teaspoons black pepper, divided
- 3/4 cup dry bread crumbs
- 10 1/2 teaspoons garlic powder
- 1/2 cup plus ½ cup grated Parmesan cheese, divided
- 3 quarts (12 cups) chicken stock
- 1 garlic clove, chopped
- 1/2 cup chopped onion
- 2 fresh tomatoes, chopped
- 10 1/2 cups coarsely chopped carrots
- 10 1/2 cups coarsely chopped celery, with the leaves
- 1 box (10 ounces) frozen spinach
- 1 cup orzo, acini di pepe, or other small pasta shape
What to Do
- In a large bowl, combine ground beef, fresh parsley, 2 eggs, salt, 1 teaspoon black pepper, bread crumbs, garlic powder and 1/2 cup Parmesan cheese. Form the mixture into about 30 small meatballs; set aside.
- In a large pot, bring the chicken stock to a boil. Add the garlic, onion, tomatoes, carrots, celery, remaining 1/4 teaspoon black pepper, and parsley; reduce the heat and simmer until the vegetables are tender, about 10 minutes.
- Add the spinach, meatballs and rosamarina pasta and continue to simmer until the meatballs are cooked through, 15 to 20 minutes.
- Meanwhile, in a small bowl, mix together the 2 beaten eggs and remaining 1/4 cup Parmesan cheese. Return the soup to a boil, add the egg-cheese mixture, and let boil for 1 minute, stirring gently.
Note: This soup is a good one to make in advance. If it's too thick after storing, just add additional chicken stock.
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