Monday's Meal

Nothing like a bowl of soup to warm you up. This is a delicious version of an Italian wedding soup. You can do a quickie version and use store bought meatballs if you prefer and it will still be great!

1 pound ground beef
2 eggs, beaten
1/4 cup dried Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon garlic powder
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
3/4 cup minced carrots
1 tbsp olive oil


In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil, garlic powder and onion. Shape mixture into 3/4-inch balls and set aside. In skillet over medium heat brown the meatballs. Drain on paper towel and set aside.
In a large dutch oven heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Reduce heat to medium and continue to cook, stirring frequently, at a simmer for 15 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.