Italian Wedding Soup

1 lb extra lean ground beef
2 eggs, beaten
1/4 c bread crumbs
2 tbsp parmesan cheese
1 tsp basil
3 tbsp minced onion
2 1/2 quarts chicken broth
2 c spinach - packed, rinsed and thinly sliced
2 c small pasta
3/4 c diced carrots

In a medium bowl, combine the beef, eggs, bread crumbs, cheese, basil and onion.
Shape mixture into 3/4 inch balls and set aside.
In a large stock pot heat chicken broth to boiling; stir in spinach, pasta, carrots and meatballs.
Return to a boil; reduce heat to medium.
Cook, stirring frequently, at a slow boil for 10 minues or until pasta is cooked and meatballs are no longer pink inside.
Serve hot with parmesan chesse sprinkled on top.