Italian Wedding Soup

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

In a large skillet heated to medium high, brown meatballs on all sides and set aside. Add carrots and onion to same pan, cooking until onion is clear and carrots start to brown.

In a large stockpot, heat chicken broth to boiling. Stir in the spinach, couscous, onion, 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.