This is an easy recipe, although the prep work is a little labor intensive.
1 pound extra lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons Parmesan cheese
1 tablespoon dried basil
2 quarts of chicken stock (buy organic and low sodium)
2 cups of fresh spinach - rinsed and finely chopped (buy organic - if possible)
1 cup of mini bow tie pasta (Barilla makes a great line of mini pastas)
3/4 cup diced baby carrots (buy organic - if possible)
In a medium bowl combine the beef, eggs, bread crumbs, Parmesan cheese and dried basil. Season with a little salt and pepper.
Roll this mixture into mini meat balls and set aside.
In a large stockpot heat the chicken broth until it boils. While you are waiting for the broth to boil chop the spinach and baby carrots.
Once the broth has started to boil - add the meatballs.
Then add the two cups of fresh spinach - finely chopped.
Now add the mini bow tie pasta.
Reduce to a medium heat and let simmer for about 20 minutes. I tried to take a picture of the soup in the stock pot as it was cooking - but the picture came out too steamy and you really couldn't see anything (although I got an awesome steam facial).
Here is the bowl of Italian Wedding Soup! Garnish with freshly grated Parmesan cheese.