Ingredients: 2 teaspoons olive oil ¼ cup onion, chopped Salt and black pepper 2 garlic cloves, minced 1 bag fresh baby spinach (or ½ to ¾ carton frozen spinach*) 2 eggs 2 tablespoons grated Parmesan cheese 46 ounces (1 carton + 1 can) chicken broth ½ cup small dried pasta ½ pound mini meatballs, cooked**

Directions: Heat olive oil in a big soup pot over medium-low heat. Add onion and a dash each of salt and pepper; sauté for 3 to 4 minutes or until onion is translucent. Add garlic and cook for an additional 1 minute, stirring constantly. Add entire bag of spinach to the pot, stir to coat with oil, add a couple more dashes of salt and pepper, and allow spinach to wilt and cook about 3 to 4 minutes, stirring occasionally. Meanwhile, whisk eggs and Parmesan cheese together in a small bowl. Set aside. When spinach is cooked, add chicken broth to pot and bring to a boil. Add pasta (like acini di pepe) and cook until al dente, 7 to 8 minutes. Add mini meatballs and cook for an additional 1 minute or until heated through. Stream egg and cheese mixture into soup and stir gently in a circular motion. Allow egg to cook for an additional 1 minute. *If using frozen spinach, thaw and squeeze excess water out. **If making your own mini meatballs, drop them in the chicken broth with the pasta and let the meatballs and pasta cook together for the same amount of time.   *See more recipes in our Soups & Stews collection