Italian Wedding Soup

This soup is yummy! And it is officially fall-- I turned the heater on and made soup.

Italian Wedding Soup (from allrecipes.com)

1 pound ground beef or turkey
2 eggs
1/4 cup dried bread crumbs
2 Tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth (10 cups)
2 cups spinach--packed, rinsed and thinly sliced
1 cup seashell pasta
1 cup diced carrots

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. 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.

P.S. I made some meatballs a few weeks ago and froze them and just put them in the soup to heat up instead of making some more. Also, I used frozen spinach, but fresh is better.