Italian Wedding Soup

Ingredients

• Ground beef

  95% lean meat / 5% fat, raw

  16 oz or 454g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Bread crumbs

  Dry, grated, plain

  ¼ cup or 27g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Onions

  Raw

  3 tbsp chopped or 30g

• Chicken broth

  Soup, canned, less/reduced sodium

  10 cup or 2.4kg

• Spinach

  Raw

  2 cup or 60g

• Macaroni

  Dry, enriched

  1 cup small shells or 93g

• Carrots

  Raw

  ¾ cup chopped or 96g

Directions

1. Combine the beef, egg, bread crumbs, cheese, basil, and onion in a medium bowl. Shape the mixture into 3/4-inch balls and set aside.
2. In a large stockpot, bring the chicken broth to a boil. Stir in the spinach, shell pasta, carrot, and meatballs. Return to a boil, then reduce heat to medium. Cook, stirring frequently, for 10-20 minutes until the pasta is al dente and meatballs are cooked through. Serve hot with Parmesan cheese sprinkled on top.