Italian Wedding Soup With Beef
By: Melissa Peterman
Published: Monday, November 30, 2009 - 6:30pm

Ingredients




1/2 pound lean ground beef
1 piece egg, beaten
2 tablespoons dry bread crumbs
1 tablespoon Grated Parmesan cheese
1/2 teaspoon dried basil, crushed
1/2 teaspoon onion powder
6 cups chicken broth
1 cup beef broth
2 cups frozen chopped spinach
1/2 cup uncooked, Acini De Pepe pasta
 cup carrots, finely chopped

Preparation

1 In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. Bake the meatballs at 350 for 25 minutes  2 In a separate saucepan, cook pasta noodles and set aside. 3 In large saucepan, heat broth to boiling; stir in spinach, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, then add pasta. Stir frequently to prevent sticking.