Italian Wedding Soup

Ingredients

• 1 pound Lean Ground Beef
• 2 whole Eggs, Beaten
• ¼ cups Dry Bread Crumbs
• 1 teaspoon Onion Powder
• 2 teaspoons Dried Basil, Divided
• 2 cloves Garlic, Chopped Fine, Divided
• 1 cup Carrots, Sliced
• 1 whole Onion, Small, Chopped
• 2-½ quarts Chicken Stock Or Broth
• 1 teaspoon Thyme
• 1 can (14 Oz. Size) Diced Tomatoes With Rosemary And Oregano
• ½ cups Acini Di Pepe (BB Shaped Pasta Balls)
• 3 cups Spinach, Roughly Chopped

Preparation Instructions

For the meatballs, in a medium bowl, combine the beef, eggs, bread crumbs, onion powder, half of the basil, and half of the garlic. Form into small balls. Pan fry in a stock pot over medium high heat until golden brown on all sides.

Add carrots and onion and cook for several minutes until the vegetables are soft. Add remaining ingredients, not forgetting the remaining basil and garlic. Salt and pepper to taste. Simmer till pasta and meatballs are done, using the pasta package directions as a guideline for timing.