Step 1

Mix all meatball ingredients together in a medium-sized bowl.  Roll heaping teaspoons of meatball mixture into 1 inch sized meatballs with your hands.  Place the meatballs on a large cookie sheet.

Step 2

In a large soup pot, bring chicken broth to a low boil.

Step 3

Lower heat and simmer as you add meatballs and cauliflower rice.  Simmer for 8 minutes or until meatballs are cooked through.  A foam will form as the meatballs cook, but it will subside as you simmer the broth.

Step 4

Add baby spinach and cook for 1-2 minutes until wilted.

Step 5

Mix together eggs and parmesan cheese.  Stir in a circular motion and slowly pour egg mixture into the pot, stir with a fork until strands form, 1 minute.

Step 6

Serve garnished with grated parmesan cheese.