| 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" <drc@drc.seanet.com> on Jan
18, 1998
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”