Ingredients

4 quarts chicken broth
2 eggs, beaten
1 ½ pounds extra-lean ground beef
½ cup bread crumbs
2 tsp dried basil
6 tbsp minced onion (½ small onion)
2 cups spinach, packed, rinsed and thinly sliced
1 cup seashell pasta
¾ cup diced carrots
2 tbsp grated Parmesan cheese

Directions

1. Mince onion, dice carrots, thinly slice spinach.
2. Put chicken broth in soup pot and turn heat to high.
3. In a small bowl , beat 2 eggs.
4. In a medium bowl combine and mix the ground beef, beaten eggs, grated parmesan cheese, bread crumbs, dried basil, and minced onion.
5. Roll small meatballs (½ inch across) with your hands. (Note: you can try shaping the meat into a “rope” and cutting small bits with a butterknife. Set meatballs aside on a cookie sheet.
6. Once the chicken broth is boiling, add spinach, seashell pasta, diced carrots, and all meatballs and bring soup to a boil.
7. After boiling, reduce heat to medium (may need to remove pot from heat for a minute) and continue to cook for 10 minutes until pasta is al dente and meatballs are no longer pink inside.
8. Garnish with a dash of parmesan cheese and serve!!!