In a pot of boiling water, blanch spinach for a minute, drain and run cold water over it immediately. When cooled, squeeze out excess water.
Bring chicken broth to a boil over medium heat.
In a separate bowl, combine the ground lean beef, 1 egg, breadcrumbs, basil, parsley and parmesan cheese. Mix thoroughly, then form into bite-size balls.
Drop meatballs into the broth - when they float, they're cooked. Remove the meatballs from the pot with a slotted spoon.
Beat remaining egg in a small bowl and pour slowly into broth, stirring constantly with a fork.
When egg is cooked, return spinach and meatballs to the pot for another minute before serving.
Nutrition summary
There are 341 calories in 1 serving of Italian Wedding Soup.
