Mama's Italian Wedding Soup Recipe

In a medium bowl combine the beef egg bread crumbs cheese basil and onion. Shape mixture into 3/4-inch balls and set aside.

In a large stockpot heat chicken broth to boiling; stir in the spinach pasta carrot and meatballs. Return to boil; reduce heat to medium. Cook stirring frequently at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.