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Cook, uncovered, 8-10 minutes or until meatballs are cooked through."},{"@type":"HowToStep","text":"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."}],"recipeYield":"14 servings (3-1\/2 quarts)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 318 calories","fatContent":"14g fat (4g saturated fat)","cholesterolContent":"120mg cholesterol","sodiumContent":"606mg sodium","carbohydrateContent":"18g carbohydrate (0 sugars","fiberContent":"1g fiber)","proteinContent":"29g protein. 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