What You Need:
3 C chicken broth
1/2 lb ground beef
1/2 lb ground pork
1/4 C dry bread crumbs
3 eggs, divided
1/4 t dried basil
1/4 t dried parsley
1 C Parmesan cheese, grated and divided
1 C spinach leaves, chopped
How to Make It:
Place the chicken broth in a saucepan over medium heat.
Bring the broth to a gentle boil.
Place the beef and pork together in a mixing bowl.
Add the bread crumbs, 1 egg, the basil, parsley and 1/4 C of the Parmesan cheese.
Use your hands to thoroughly mix the ingredients together.
Form the mixture into medium size meatballs.
Place the meatballs into the chicken broth carefully.
Cover the pan and simmer on low 15 minutes or until the meatballs are no longer pink.
Remove the lid and place the spinach leaves into the pot.
Recover and simmer an additional 7 minutes.
In a bowl combine the remaining 2 eggs and the remaining 3/4 C of Parmesan cheese.
Pour into the simmering mixture.
Stirring continuously, cook the mixture for 2 more minutes.
Serve immediately.
Serves: 2
If you prefer you can use all beef, all pork or ground turkey in this recipe.
