Italian Wedding Soup

Meatballs:

1 1/2 lb meatloaf mix

1/3 c. fresh breadcrumbs mixed with ¼ c. milk

1/3 c. grated parmesan

2 tbs. chopped parsley

1 egg

½ tsp salt

¼ tsp pepper

Soup:

1 tbs. olive oil

1 c. diced carrot

7 c. chicken broth

15 oz can cannelloni, rinsed and drained

¾ c. acini di pepe

½ lb sliced spinach

2 tbs. chopped fresh oregano

½ tsp salt

½ tsp pepper

2 large beaten eggs

Grated parmesan

Mix meatball ingredients and make 24 little meatballs-microwave at 70% power for 5 min.

Soup: Put oil, onion, carrot and garlic in pot and sauté for 2 min. Cover pot and cook 10 min. Add broth and bring to a boil. Add meatballs, beans, pasta, spinach oregano, salt and pepper, reduce to low and simmer 10 min., or until pasta is tender. Whisk eggs with some hot broth, remove soup from heat and stir in egg mixture. Let stand covered until egg sets. Serve w/parmesan.