Italian Wedding Soup
You don't have to be European to enjoy this Italian Wedding Soup, a bowl full of meatballs, pasta, carrots and spinach swimming in chicken broth.
- 1 lb extra-lean ground beef
- 2 Nature's Yoke eggs, beaten
- 1/4 cup dried bread crumbs
- 2 tbsp grated Parmesan cheese
- 1 tsp dried basil
- 3 tbsp minced onion
- 2 1/2 qt chicken broth
- 2 cup spinach - packed, rinsed and thinly sliced
- 1 1/2 cup penne pasta
- 3/4 cup diced carrots
In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into small balls and set aside.
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 meatballs are no longer pink inside.
Serve hot with Parmesan cheese sprinkled on top.