My family is from the Italian region of Calabria; our version of Italian wedding soup has been handed down through the generations. We serve this soup with the Christmas meal as well as at weddings.

Ingredients

• 1 broiler/fryer chicken (4 to 5 pounds)
• 3 teaspoons salt, divided
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2-1/2 teaspoons pepper, divided
• 1 pound lean ground beef (90% lean)
• 3 cups uncooked instant rice
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3 large eggs, beaten

Directions

1. Place chicken in a 6-qt. stockpot; add water to cover. Slowly bring to a boil. Reduce heat; simmer, covered, 2-3 hours. Meanwhile, in a large bowl, mix 1-1/2 teaspoons salt, oregano, basil and 1 teaspoon pepper. Add beef; mix lightly but thoroughly. Shape into 1/2-in. balls.
2. Remove carcass from stockpot; cool. Return broth to a simmer; add meatballs. Cook, uncovered, 8-10 minutes or until meatballs are cooked through.
3. Remove meat from carcass; shred meat with 2 forks and return to pot. Discard carcass and skin. Bring broth to a boil; stir in rice and spinach. Reduce heat; simmer, covered, 5 minutes. Drizzle beaten eggs into soup, stirring constantly. Stir in remaining salt and pepper.