Variation on Italain Wedding Soup

This is my favourite Italian soup! I make many variations on it. Original recipe has chicken meatballs in it which makes it the whole meal in itself. It is a wonderful dish to make on a regular night or even to serve for a company during winter season.

Today I made it without meatballs, just a simple recipe that took only 30 minutes from start to finish.

Start by preheating a large pot with some olive oil in it. Next chop one large onion, two carrots and few celery sticks. Add to olive oil and sweat for about 5-7 minutes until it becomes translucent.

Next add 2 piled and cubed potatoes.

Then add two boxes of organic chicken stock and bring it to a boil.

Once it is boiling add whole wheat small pasta about one cup for this amount and let it cook for about 6-7 more minutes.

During this time beat one egg and one cup of grated Parmesan cheese together in a bowl. Once pasta cooked for 7 minutes add 10 onzes of fresh organic baby spinach and stir. When it is all incorporated keep stirring and add your egg and cheese mixture to the soup. You will end up with a beautiful white stings of cheese in your soup.

Serve it right away with a crusty bread and if desired add some more grated cheese to the bowl. Enjoy!