Ingredients

• 2 qts chicken stock
• 12 oz baby spinach
• 2 carrot, peeled, strands
• 3 ea eggs, lightly beaten
• 1 lb mini-meatballs, cooked
• Parmigiano cheese, grated

Instructions

1. Bring the stock to a boil, then add the spinach and carrots and cook until just wilted, about 1 minute.
2. Add the meatballs to heat through, then add the eggs, stirring gently to form long threads.
3. Plate and serve with Parmigiano.

Source: unknown

Contributed by: Skip