Italian Wedding Soup

INGREDIENTS:

• 1 lb extra-lean ground beef
• 2 eggs, beaten
• 1/4 cup dried bread crumbs
• 2 Tbs grated Parmesan cheese
• 1 tsp dried basil
• 3 Tbs minced onion
• 2 1/2 quarts chicken broth
• 2 cups spinach - packed, rinsed & thinly sliced)
• 1 cup seashell pasta
• 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, carrots and meatballs.
3. Return to boil. Reduce heat to medium. Cook at a slow boil, stirring frequently, for 10 minutes or until pasta is "al dente", and the meatballs are no longer pink inside.
4. Serve hot with Parmesan cheese sprinkled on top.