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