Ingredients
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.
