Italian Wedding Soup 2

    Servings:10 / Units per serving=3

    Source: WW boards


      1 lb Xlean ground beef
      2 lg eggs
      1/4 C dried bread crumbs
      2 T parmesan cheese
      1 tsp dried basil
      3 T minced onion
      10 C- FF chicken broth
      2 C cooked frozen spinach
      1 C uncooked macaroni
      3/4 C carrots

    In medium bowl combine beef, eggs, bread crumbs, cheese, basil, and onion, shape into 3/4 inch balls and set aside.

    In a large pot bring chicken broth to boiling, stir in rinsed/thinly sliced spinach, pasta, diced carrots and meatballs.

    Return to a boil, reduce heat to medium. Cook at a slow boil for 10 minutes stirring frequently until pasta is al- dente and meatballs are no longer pink inside.