Italian Wedding Soup

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Bread crumbs

  Dry, grated, plain

  4 tbsp or 27g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Onions

  Raw

  4 tbsp chopped or 40g

• 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

  2 small or 100g

Directions

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