Ingredients:

• 6 cups chicken broth
• 1 lb spinach (frozen)
• 1/2 lb lean ground beef
• 2 tablespoons breadcrumbs
• 1 tablespoon parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon onion herb mix (or just use onion powder)
• 1/2 cup whole wheat pasta (broken into small pieces)
• 1/2 cup finely chopped carrot

Directions:

1. In a medium pot put the broth and spinach on low heat to thaw.
2. Mix the breadcrumbs, parmesean cheese, basil and spices in a bowls.
3. Mix in the ground beef
4. Ball up the mix into various sizes about the size of you thumbnail
5. Turn the heat up until all the spinach is thawed and broth is at a rolling boil
6. Put the meat balls and pasta into broth
7. When the broth comes back to a boil turn down the heat to slow boil and cook for 10 minutes or until the pasta is tender and the meatballs are cooked all the way.

Nutrition Information:

Notes:

If you use low sodium broth make sure to sample the soup before you serve it. Sometimes you really need some salt to bring out the flavor of the food.