Mama'S 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, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

extralean ground beef, eggs, bread crumbs, parmesan cheese, basil, onion, chicken broth, seashell pasta, carrots

Taken from www.allrecipes.com/recipe/13434/mamas-italian-wedding-soup/ (may not work)