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Originally shared on the web 03/14/2011

1 lb. ground beef
1 lb. ground sausage
4 eggs, divided and beaten
1 c. soft bread crumbs
2 t. dried oregano
1 t. dried rosemary
1 clove garlic, pressed
1 to 2 T. olive oil
2 14-oz. cans chicken broth
3-2/3 c. water
5-oz. pkg. vermicelli pasta, uncooked
1 c. spinach, torn
1 onion, thinly sliced
6 mushrooms, thinly sliced
Garnish: grated Parmesan cheese

Heat olive oil in a large skillet over medium heat. Gently brown meatballs until cooked; drain and set aside. In a large stockpot, combine broth and water; bring to a boil over medium-high heat. Add pasta, meatballs, spinach, onion and mushrooms. Simmer, uncovered, until tender. Stir in remaining eggs, stirring only until eggs are set. Serves 10