6 cups Chicken Broth -If you don’t want to create your own, look for a one in the freezer section of your grocers. I like “Custom Culinary Roasted Chicken Base.”

1 rind of Parmesan Cheese about 3×3”(optional if you have one use it, it will really deepen the flavor)

1 bag fresh Spinach

8 small Raviolis (cheese or meat fine)

3 eggs-beaten

nutmeg- pinch

Crusty Bread

Butter

Meatball mixture_

4 links -Spicy Italian Sausage-casing removed

1 Egg

¼ cup Bread Crumbs

½ teaspoon Black Pepper

Sea Salt –pinch

3 tablespoons Parmesan Cheese

In a med size bowl mix meatball mixture. Make mini meatballs. Fry meatballs in pan until brown and cooked through. Drain on paper towels and set aside.

Heat  5 cups of broth with the rind of Parmasan. Add meatballs, spinach and nutmeg.

Reserve 1 cup of broth and set aside to cool.(you can use an ice cube)

Add Salt and Pepper to the pot to taste.

Simmer for 1 hour.

Bring soup to a boil.

Add Ravioli and cook for 3-5 minutes or until Ravioli starts to float.

Beat Eggs into the reserved cold broth.

While whisking soup quickly and constantly , slowly pour egg mixture in a steady stream into the boiling soup.

VOILA !

Serve Hot and Sprinkle with Parm cheese.

Serve with Warm Crusty Bread and Butter.