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Tiny meatballs made of ground beef, beaten egg, bread crumbs, and parmesan
are combined with spinach, carrot, and pasta for this delicious Italian
soup. No wedding required.
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Ingredients |
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
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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.
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