Italian-Style High-Protein Soup Recipe

About this recipe

A hearty and protein-packed Italian-inspired soup featuring tender meatballs, fresh spinach, and delicate pastina noodles. Perfect for a satisfying dinner solution.

Ingredients

• 200 g Nandus Mutton Mince
• 100 g Old Hill Parmesan Cheese
• 200 g Delichic Chicken Broth
• 6 pcs Licious Brown Eggs
• 500 G Kinwaaquinoa
• 100 g Baby Spinach
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. In a mixing bowl, combine 1 lb ground meat with 1/4 cup grated Parmesan cheese. Form the mixture into small meatballs, about 1 inch in diameter.
2. 2. Bring 4 cups of chicken broth to a boil in a large pot over medium-high heat.
3. 3. Carefully drop the meatballs into the boiling broth and let them cook for 5 minutes, stirring gently to prevent sticking.
4. 4. Add 1 package of fresh spinach and 1/4 cup of quinoa to the pot. Stir well and continue to cook for another 10 minutes, or until the quinoa is tender.
5. 5. In a small bowl, beat 2 eggs. Slowly drizzle the beaten eggs into the soup while stirring constantly to create delicate egg ribbons.
6. 6. Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with additional Parmesan cheese if desired.