| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Italian | Soups, Main dish, Low-fat | 1 | Batch |
INGREDIENTS
| 1/2 | lb | Sweet (or mild) Italian Sausage (Turkey, if low fat desired) |
| 1/2 | c | Italian bread crumbs |
| 1 | Egg | |
| 1/4 | ts | Oregano |
| 1/4 | ts | Dried parsley |
| 1/4 | ts | Garlic powder |
| ds | Salt & pepper (if desired) | |
| 1 | tb | Olive oil |
| 1/3 | c | Water |
| 2 | c | Cooked (or more) pastina (Acini di Pepe or whatever) |
| 2 | qt | Canned chicken broth (64 oz 14.5 oz can) |
| 1 | Chicken bouillion cube (or 1 envelope) | |
| 1/2 | c | Frozen spinach, thawed, roughly chopped, squeeze out liquid **OR** |
| 1 | c | Fresh spinach leaves-roughly chopped |
| ********MEATBALLS******* | ||
| ******** SOUP *********** |
INSTRUCTIONS
MEATBALLS SOUP : -1 large 49.5 oz. + 1 small Mix first 7 ingredients in bowl-form into bite size meatballs. Saute in olive oil, over medium heat until lightly browned - drain excess oil. Add water-reduce heat - cover & simmer for 5 minutes Place chicken broth, bouillion, spinach & meatballs in large pot. Bring to boil-reduce heat-simmer 10 minutes-add COOKED pastina-heat. Serve with crusty Italian bread. Posted to MM-Recipes Digest V5 #019 by "Donna R. Cirincione" <drc@drc.seanet.com> on Jan 18, 1998
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