| 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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