Italian Wedding Soup

Ingredients and Instructions

1 pound extra−lean ground beef

2 eggs, beaten

1/4 cup dried bread crumbs

2 tablespoons grated Parmesan cheese

1 teaspoon dried basil

3 tablespoons minced onion

2 1/2 quarts chicken broth

2 cups spinach − packed,

rinsed and thinly sliced

1 cup seashell pasta

3/4 cup diced carrots

1 In a medium bowl, combine the beef, egg, bread crumbs,

cheese, basil and onion. Shape mixture into 3/4−inch balls and

set aside.

2 In a large stockpot heat chicken broth to boiling; stir

in the spinach, pasta, carrot and meatballs. Return to

boil; reduce heat to medium. Cook, stirring frequently, at a

slow boil for 10 minutes or until pasta is al dente. Serve

hot with Parmesan cheese sprinkled on top.