Italian Wedding Soup

2 large cans low salt fat free chicken broth
1 and 1/2 Cups parmesan cheese
1 lb meat loaf mix (pork, veal, beef)
1 bunch italian parsley
2 bags baby spinach
1/2 c bread crumbs (Italian style)
1 clove garlic finely minced or grated is better
1/2 onion minced
1/2 cup ditalini pasta
5 eggs

Bring chicken broth to a rolling  boil.  While the chicken broth is heating up make the meat balls.  Place meatloaf mix, 1 egg, 1/2 cup parmesan cheese, 1/2 cup bread crumbs, garlic, onions, and bout 2 tbs minced parsley in a large bowl and mix well.  Make mini 1 inch meat balls.  Put the meatballs in the broth and bring to a boil.  When the meatballs are floating on the top of the broth add the 2 bags of spinach, return to the boil and then simmer for about 20 minutes covered.  Add ditalini and continue cooking for about ten minutes
meanwhile mix remaining eggs and parmesan cheese until well blended.  return soup to the boil and slowly drizzle in egg mixture stirring constantly.  After all the egg mixture has been added continue stirring for another 2 minutes.

Ladle into bowls and serve with nice crusty Italian Bread