Mama's Italian Wedding Soup
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recipe
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Ingredients:
-
1 pound extra-lean ground beef
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2 eggs, beaten
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1/4 cup dried bread crumbs
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2 tablespoons grated Parmesan cheese
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1 teaspoon dried basil
Directions:
- In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch 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 pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.
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