Ingredients 1 pound extra-lean ground beef 2 eggs, beaten ¼ cup dried bread crumbs 2 tablespoons grated Parmesan cheese 1 teaspoon dried basil 3 tablespoons minced onion 2½ quarts chicken broth 2 cups spinach – packed, rinsed and thinly sliced 1 cup seashell pasta ¾ cup diced carrots Directions In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into ¾-inch balls and set aside. 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 —It’s simple to make doesn’t take long and feeds plenty, the first time I made it, it was more like italian wedding stew because I huge pack of ground beef and no means to store the rest but it was filling and we had dinner for three nights since I made so much.