ITALIAN WEDDING SOUP
½ pound (230 g) extra lean ground beef 1 teaspoon fresh basil, chopped 2 cloves garlic, minced ¼ cup tomato juice from concentrate
1 tablespoon ketchup ½ cup Italian bread crumbs 1 egg
8 cups chicken broth or homemade chicken stock 3 eggs, beaten 1 cup Pastina (tiny stars) pasta 4 cups whole fresh spinach leaves
In mixing bowl, combine beef, basil, garlic, tomato juice, ketchup, bread crumbs and egg, mix well and form into (16-20) small meatballs.
Preheat skillet over medium heat and brown meatballs. Remove with a slotted spoon to paper towel to drain.
In 4-quart, add chicken stock and bring to a boil over medium-high heat, then stir in eggs. Add pasta, reduce heat to medium, and simmer until pasta is cooked.
To serve; place 3-4 meatballs in bowl, add spinach leaves and pour soup mixture into bowl.