2 boxes broth (chicken or veggie)
1 package mini meatballs (or meatless meatballs)
1 lb broccoli raab or okra or spinach
4 or 5 eggs
Parmesan cheese
Italian seasoning
cayenne pepper
salt
black pepperPut broth in medium pot, add a handful of italian seasoning (rub it between your hands to crush it as its going in the pot), some cayenne pepper, and boil.
Brown meatballs (meatless meatballs) in a pan, set aside.
Add whatever greens you're putting in your soup to the broth. Cover and cook til done.
Add meatballs to soup, cover and simmer.
Beat eggs in a small bowl. Add to soup while stirring. It'll make strings of cooked eggs, like rags (hence name of soup). Ladle into bowls. Sprinkle with Parmesan cheese. Eat. The leftovers are great for lunch throughout the week.