Ingredients

• 1 pound extra-lean ground beef
• 2 eggs , beaten
• 0.25 cups dried bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried basil
• 3 tablespoons minced onion
• 2.5 quartss chicken broth
• 2 cups spinach - packed , rinsed and thinly sliced
• 1 cup seashell pasta
• 0.75 cups diced carrots

Instructions

1. 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.
2. 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.

Nutrition per serving