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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra beef	1	pound	ground lean	403.4676	0.0	89.7602	2.2667
egg	2		beaten	143.0	0.72	12.56	9.51
bread crumb	1/4	cup		106.65	19.4346	3.6045	1.431
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
onion	3	tablespoons	minced	12.0	2.802	0.33	0.03
chicken broth	2 1/2	quarts		-	-	-	-
spinach	2	cups	packed rinsed sliced	66.0	11.7	6.6	0.9
seashell pasta	1	cup		337.61	67.9497	11.8664	1.3741
carrot	3/4	cup	diced	39.36	9.1968	0.8928	0.2304

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.