Italian wedding soup is the perfect accompaniment to a vegetarian lasagna, with its mistranslated name referring to a ‘marriage’ of meat and vegetables! This tasty side dish will ensure everyone at the table will be satisfied, regardless of their dietary preferences.
1/2 lb lean ground beef
1 egg, slightly beaten
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/2 cup pasta, uncooked
1/3 cup chopped carrot
2 tablespoons breadcrumbs
2 cups chopped spinach
5 3/4 cups chicken broth
Grated parmesan cheese
Mix the meat, egg, bread crumbs, basil, onion powder and some parmesan cheese in a bowl; shape into 3/4″ balls.
In a large saucepan, heat broth to boiling, and then stir in spinach, pasta, carrot and meatballs.
When the broth has returned to boil, reduce heat to medium and cook for 10 minutes until pasta is tender.
Sprinkle with parmesan cheese and serve.