Ingredients

2 Tbls Olive Oil

1 Cup Yellow Onion, diced

1 Cup Celery, diced

1 Cup Carrot, diced

1 Cup Ham, diced

1 Tbls Garlic, minced

6 Cups Chicken Broth

2 tsp Dried Oregano

2 tsp Dried Red Pepper Flakes

1 Bay Leaf

30 uncooked marble sized meatballs, about 12 ounces

1 Can White Beans, drained and rinsed

2 Cups Whole Spinach Leaves

1/2 Cup Chopped Fresh Parsley

2 Eggs, beaten

1/2 Cup Parmesan Cheese, grated

Preparation

  1. Sweat onion, celery, carrot, ham and garlic in olive oil until softened.
  2. Add broth, oregano, red pepper flakes and bay leaf and simmer for 15-20 mins.
  3. Drop in meatballs and cook until they float; 3-4 mins.
  4. Stir in beans, spinach and parsley. Remove from heat.
  5. Let soup cool for 20-30 mins. Temper beaten eggs with some soup broth and stir into soup with cheese. Serve immediately.