Italian Wedding Soup
from Allrecipes.com

Ingredients:

• 1 lb extra lean ground beef
• 2 tbsp minced onion
• 2 eggs beaten
• 2 1/2 qts chicken broth
• 1/4 cup dried bread crumbs
• 2 cups spinach, packed, rinsed and thinly sliced
• 2 tbsp grated Parmesan cheese
• 1 cup whole wheat Fusilli pasta
• 1 tsp dried basil
• 3/4 cup diced carrots

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 stock pot heat chicken broth to boilling; 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.