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

SOUP:

6 c. chicken broth
8 oz. fresh spinach, washed, drained, tough stems removed, and leaves cut in
thin strips (4 loosely packed c.) or 1 (10 oz.) pkg. frozen, chopped spinach,
thawed and squeezed dry
1 med. size carrot, shredded
1/4 c. egg pastina or any sm. soup pasta
1 tsp. chopped fresh parsley
2 lg. eggs, slightly beaten
Grated Parmesan cheese

Mix all meatball ingredients in a medium size bowl until blended. Shape rounded teaspoonfuls into 3/4 inch balls. Put all soup ingredients in a large saucepan 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 until meatballs are no longer pink in center. Using a wooden spoon, stir soup while slowly pouring in beaten eggs. Remove from heat; cover and let stand 2 minutes until eggs are set. Serve with Parmesan cheese. Makes 6 to 8 servings. Per serving (6) without cheese: 184 cal, 15 g pro, 6 g car, 11 g fat, 166 mg chol, 712 mg sod.

Microwave Method: Make meatballs as directed. Put soup ingredients in a deep 3 or 4 quart casserole or bowl. Cover with lid or vented plastic wrap. Microwave on high 12 to 15 minutes, stirring 3 times, until carrots and pasta are tender. Add meatballs; cover and microwave 4 to 6 minutes, stirring twice, until meatballs are slightly pink in center. Gradually add eggs, stirring constantly. Cover; let stand 3 to 5 minutes until center of meatballs are no longer pink and eggs are set.