In a medium bowl, combine ground meats, eggs, bread crumbs, 2 tablespoons of the Parmesan, basil, garlic, paprika, salt, and pepper. Roll mixture into very small balls. Set aside.
In a large stockpot, heat chicken broth to boiling. Stir in meatballs and return to a boil. Add spinach, pasta, and carrots and return to a boil again. 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. Adjust seasoning as needed. Serve hot with remaining 2 tablespoons Parmesan cheese sprinkled on top.
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|Serving Size: 1 Serving (1618g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 2161 (63%)|
|Amt Per Serving||% DV|
|Total Fat 240.2g||320 %|
|Saturated Fat 70.6g||353 %|
|Monounsaturated Fat 99.9g|
|Polyunsanturated Fat 48.1g|
|Cholesterol 1169.4mg||360 %|
|Sodium 1139.3mg||39 %|
|Potassium 3199.6mg||84 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2.8g|
|Protein 290.8g||415 %|
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Calories per serving: 3417
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