Mama's Italian Wedding Soup


  • 1 pound extra-lean ground beef
  • 2eggs, beaten
  • ¼ cup dried bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried basil
  • 3 tablespoons minced onion
  • 2 ½ quarts chicken broth
  • 2 cups spinach – packed, rinsed and thinly sliced
  • 1 cup seashell pasta
  • ¾ cup diced carrots
  • Directions

  • Step 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.


  • Step 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, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

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