Italian Meatball Wedding Soup

 

This soup received mixed reviews in our family. Some loved it, and some thought it was "ok." Nobody disliked it, though, so give it a try and see how you like it! The meatballs can be made up ahead if needed.

•  1 pound extra-lean ground beef

•  2 eggs, beaten

•  1/4 cup dried bread crumbs

•  2 tablespoons grated Parmesan cheese

•  1 teaspoon dried basil

•  3 tablespoons minced onion

•  1 medium garlic clove, pressed or minced

•  2 1/2 quarts beef broth (Stew bones make wonderful broth)

•  2 cups spinach - packed, rinsed and thinly sliced

•  3/4 cup diced carrots

•  1 cup seashell pasta

•  Mix the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.

•  In a large stockpot heat beef broth to boiling; stir in the spinach, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring occasionally, at a slow boil for 15 minutes or until meatballs are no longer pink inside. Add seashell pasta and cook, stirring more often, until pasta is well cooked, but still soft. Serve hot with Parmesan cheese sprinkled on top.

•  10 servings

 

NOTE: If homemade beef broth is used, you will need to add salt and pepper to taste. Canned beef broth from the store usually has plenty of salt already.