Italian wedding soup 2

(Inspired by: Italian wedding soup)

Serves: 5

1/2 lb. Lean ground turkey
1 egg, beaten
2 Tbsp. Dried breadcrumbs
1 Tbsp. Grated Parmesan cheese
1/2 tsp. Fresh basil, chopped
1 Tbsp. + 1 1/2 tsp. Minced onion
5 c. Chicken broth
1 c. Fresh spinach, chopped
1 c. Kidney beans
1/2 c. Shell shell pasta
1/4 c. + 2 Tbsp. Diced carrots
Shredded cheddar cheese

Directions:

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 small dutch oven soup pot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs,Kidney bean. 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 cheddar cheese sprinkled over top.