1 slice fresh white bread, crust trimmed, bread torn or chopped into small pieces
1/2 cup Cervasi Parmigiano Reggiano, grated
8 ounces ground beef or chicken
8 ounces ground pork
10 cups chicken broth
16 oz Cervasi Soup Shells
8 oz baby spinach
2 large eggs
2 tablespoon Cervasi Parmigiano
Salt and freshly ground black pepper
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork.
Shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat.
In a separate pot, boil soup shells until al dente.
Once soup shells are cooked, drain water and add a scoop of soup broth.
Add the meatballs to the soup and simmer until the meatballs are cooked through, about 8-12 minutes depending on the size of your meatballs.
Add the spinach to the soup and cook for one additional minute.
Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper. Serve and sprinkle parmesan cheese on top if desired.