Italian Spinach Soup With Meatballs

• 3 qt. chicken broth
• 2 ribs celery, cut into chunks
• 2 large carrots, cut into chunks
• 1 large onion, quartered
• 1 lb. ground beef
• 1 1/2 slices bread, crumbled
• 1 large egg, beaten
• 2 Tbsp. grated Parmesan cheese
• 1 Tbsp. chopped parsley
• salt and pepper to taste
• 1 (16 oz.) can Italian tomatoes
• 2 Tbsp. olive oil
• 2 tsp. dried basil
• 2 Tbsp. lemon juice
• 4 cloves garlic, crushed
• 1 pkg. frozen chopped spinach
• 1 c. seashell macaroni

1. Combine first 4 ingredients in soup kettle.
2. Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes.
3. Combine ground beef, bread, egg, cheese, parsley, salt and pepper.
4. Shape into 1-inch balls and cook in large nonstick skillet until browned. Add meat balls to broth and vegetables; cook 10 minutes.
5. Add remaining ingredients and cook 20 minutes.

chicken broth, celery, carrots, onion, ground beef, bread, egg, parmesan cheese, parsley, salt, italian tomatoes, olive oil, basil, lemon juice, garlic, spinach, seashell macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379473 (may not work)