| 1. |
In a pot of boiling water, blanch spinach for a minute, drain and run cold water over it immediately. When cooled, squeeze out excess water. |
| 2. |
Bring chicken broth to a boil over medium heat. |
| 3. |
In a separate bowl, combine the ground lean beef, 1 egg, breadcrumbs, basil, parsley and parmesan cheese. Mix thoroughly, then form into bite-size balls. |
| 4. |
Drop meatballs into the broth - when they float, they're cooked. Remove the meatballs from the pot with a slotted spoon. |
| 5. |
Beat remaining egg in a small bowl and pour slowly into broth, stirring constantly with a fork. |
| 6. |
When egg is cooked, return spinach and meatballs to the pot for another minute before serving. |
