5 Servings 25 min Cook
1 Lb Ground Beef
2 Large Egg
1/4 Cup Bread Crumbs
2 Tbsp Parmesan Cheese
1 Tsp, ground Basil
3 Tbsp chopped Onions
10 Cup Chicken Broth
2 Cup Spinach
1 Cup small shells Macaroni
3/4 Cup chopped Carrots
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 stockpot heat chicken broth to boiling; stir in the spinach, shell pasta, carrot, and meatballs.
Return to boil; reduce heat to medium.
Cook, stirring frequently, at a slow boil for 10-20 minutes or until pasta is al dente, and meatballs are no longer pink inside.
Serve hot with Parmesan cheese sprinkled on top.
