ITALIAN WEDDING SOUP

1/2 lb. extra-lean ground beef
1 egg lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 cups chicken broth
2 cups thinly sliced spinach (without stems)
1 cup uncooked pasta (small stars)

In a medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4 inch balls. (balls swell when cooked - make small - I browned meat balls lightly in a frying pan, before adding to broth)

In a large saucepan, heat broth to boiling; stir in spinach, pasta, and meat balls.  Return to boil, then reduce heat to medium.  Cook at slow boil for 10 min., or until pasta is al dente.  Stir frequently to prevent sticking.