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.

hot with Parmesan cheese sprinkled on top