| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Italian | Low-fat, Main dish, Soups | 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 | t | Oregano |
| 1/4 | t | Dried parsley |
| 1/4 | t | Garlic powder |
| ds | Salt & pepper, if desired | |
| 1 | T | 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 |
INSTRUCTIONS
-1 large 49.5 oz. + 1 small ********MEATBALLS******* 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 ******** SOUP *********** 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" <[email protected]> on Jan 18, 1998
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