Description

Italian Wedding Soup:

 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.

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