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Italian Wedding Soup

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
10 servings
Dinner
Italian Wedding Soup
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
Instructions
1
In a medium-sized bowl, merge the beef, egg, bread crumbs, cheese, basil and onion to form a unified mixture. Form this combined mixture into small, rounded balls of approximately 3/4-inch in diameter and set them aside temporarily.
2
In a large, deep pot filled with chicken broth, bring the liquid to a rolling boil; then stir in the spinach, pasta, carrot and meatballs. Return the mixture to a rolling boil; subsequently decrease the heat to a medium level. Cook, stirring constantly and at a gentle simmer for 10 minutes or until the pasta reaches an al dente texture, and the meatballs lose their pink interior. Serve the dish hot with a generous sprinkling of Parmesan cheese on top.