2 qt. chicken broth
1 (10 oz.) pkg. frozen chopped spinach (defrosted & drained)
1/2 lb. ground beef
4 eggs
1/4 c. bread crumbs
2 tbsp. grated Parmesan cheese
2 tsp. chopped parsley
Salt & pepper

Heat broth. Add spinach until tender. Simmer. Make grape size meatballs with beef, 1 egg, cheese and bread crumbs. Boil 20 minutes. Beat remaining 3 eggs and slowly pour into bubbling mixture and whisk soup. Add salt and pepper to taste. Sprinkle with parsley. Simmer about 20 minutes. Serves 8.