Spinach soup
| January 23, 2017 | Category: | 0 Comment6 ounces extra-lean ground beef
3/4 eggs, beaten
1 tablespoon and 1-3/4 teaspoons dried bread crumbs
2-1/2 teaspoons grated Parmesan cheese
1/2 teaspoon dried basil
1 tablespoon chopped parsley
1 tablespoon and 1/2 teaspoon minced onion
4 cups chicken broth
3/4 cup and 2 teaspoons spinach thinly sliced
1/3 cup and 1 tablespoon seashell pasta
1/4 cup and 2 teaspoons diced carrots
In a medium bowl, combine the beef, egg, parsley,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.Enjoy!