Nana's Italian Wedding Soup

1. In a medium bowl, combine the meat, egg, bread crumbs, cheese, parsley, basil and onion. Shape mixture into ¾-inch balls and set aside.

2. In a large stockpot heat chicken broth to boiling; stir in the spinach, orzo, 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 cooked through. Serve hot with Parmesan cheese sprinkled on top. 8-12 serving