Mama's Italian Wedding Soup


  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. Serve hot with Parmesan cheese sprinkled on top.


  • 1 Cup(s) Assoluti® Pasta, Bow Tie Farfalle
  • 1 Nature's Best Dairy® Egg(s)
  • 3/4 Cup(s) Peak Fresh Produce® Carrot(s), diced
  • 2 Cup(s) Peak Fresh Produce® Spinach, thinly sliced, packed
  • Raffinato® Cheese Shredded, Parmesan, as needed
  • 1 1/2 lb(s). West Creek® Beef, Ground
  • 2 1/2 qt(s). West Creek® Broth, Chicken