MEATBALLS:

8 oz. lean ground beef
1 egg
1 sm. (1/3 c.) onion, chopped fine
2 tsp. seasoned dry bread crumbs
2 tsp. fresh parsley, chopped
1 tsp. grated Parmesan cheese

SOUP:

6 c. chicken broth
1 med. carrot, shredded
1/4 c. egg pastina
1 tsp. fresh parsley
8 oz. fresh spinach strips or 10 oz. frozen chopped spinach, thawed & squeezed dry

Make meatballs. Blend together all meatball ingredients, it will be very moist and onion-y. Makes 3/4 inch balls (1 rounded teaspoon of meat mixture). Set aside. In soup pot, combine all soup ingredients and bring to a boil over high heat. Reduce heat; cover and simmer 5 minutes. Drop meatballs into simmering soup. Cook uncovered 8 to 10 minutes. Slightly beat 2 large eggs. Using wooden spoon, stir soup while slowly pouring in eggs, (this is what makes the "torn rags"). Remove from heat. Cover, let stand 2 minutes until eggs are set. Serve with Parmesan cheese. Makes 6 to 8 servings. Can be doubled easily.