1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. 2. Shape mixture into 3/4-inch balls and set aside. 3. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. 4. Return to boil; reduce heat to medium. 5. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. 6. Serve hot with Parmesan cheese sprinkled on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
