Ingredients
1 pound extra-lean ground beef (I definitely suggest using salt and pepper in the meatballs)
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese (I used no cheese - trying to avoid the oiliness often found in this soup)
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 (I used ditalinni because I had it left over from chickpea stew last week)
3/4 cup diced carrots
Directions
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.
Family Dinner :)
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