Italian Wedding Soup

1 pound lean ground beef
1 egg (or 2 egg whites)
1/2 cup fresh bread crumbs or cracker crumbs
2 tablespoons grated Parmesan or Romano cheese
3 tablespoons grated onion
1 crushed clove of garlic or 1 teaspoon minced garlic
1 teaspoon crushed basil
1/2 − 1 teaspoons salt
1/4 teaspoon pepper
6 cups chicken broth
2/3 cup of riso, small shaped pasta
1 cup chopped spinach
1 sliced Italian bread
 Grated parmesan cheese
Combine first 9 ingredients and form into realy small meatballs, 1/2 inch in diameter.
Bring to a slow boil the 6 cups of chicken broth.
Add the meatballs, and cook for a few minutes until done.
Remove the meatballs with a spoon.
Add the riso and cook til almost done, about 5 minutes.
Add the meatballs and chopped spinach and cook a few minutes longer
Butter and toast thick slices of Italian bread. Place a slice in
each bowl and add soup over. Sprinkle each serving with parmesan cheese and serve.