Italian Wedding Soup (Zuppa Maritata)

To make Meatballs:.

Stir ingredients together in a bowl and blend.

Using 1/2 teaspoon for each, shape the meatball mixture into little tiny meatballs.

Place the meatballs onto a large plate or baking sheet and set aside.

To make the Soup:.

In a large pot, bring the broth to a boil over medium-high heat.

Add the meatballs and spinach and simmer until the meatballs are cooked, about 5 to 6 minutes.

Add in the rice or barley.

In a medium size bowl, whisk the egg and cheese to blend.

Stir the soup in a circular motion as you gradually drizzle the egg and cheese mixture into the moving broth, stirring gently with a fork to form thin strands of egg, for about 1 minute.

Season the soup to taste with salt and pepper. Ladle the soup into individual bowls and garnish with Parmesanno-Reggiano cheese if desired.