An Italian soup that is served hot with Parmesan cheese on top.

Ingredients of the Recipe:

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, 2 1/2 quarts chicken broth, 2 cups packed spinach rinsed and thinly sliced, 1 cup seashell pasta and
3/4 cup diced carrots.

Method of Preparation:

Mix beef, eggs, bread crumbs, cheese, basil and onion in a bowl. Form 3/4 inch balls from the mixture and set aside. Boil chicken broth in a pot and add in the spinach, pasta, carrot and meatballs. Then boil again and reduce heat to medium. Cook again and stir frequently while boiliing on low for 10 minutes. Make sure that the meatballs are no longer pink. Serve hot and top with Parmesan cheese.