Yield: 8 servings
|1½ pounds||Lean ground beef|
|½ cup||Bread crumbs|
|1 \N||Egg -- slightly beaten|
|1 tablespoon||Finely chopped onion|
|5 teaspoons||Chicken-flavor instant|
|\N \N||Bouillon -- divided|
|½ cup||Uncooked Rosamarina or Acini|
|\N \N||De Pepe|
|1½ cup||Cut-up fresh spinach leaves|
|\N \N||Grated Parmeasan cheese|
In a small bowl, mix meat, bread crumbs, egg, onion and 1 tsp.
bouillon. Shape into 40 small meatballs. In a large kettle or Dutch oven, bring water and remaining 4 tsp. bouillon to a boil. Add meatballs and pasta; cook 10 minutes. Add spinach; reduce heat to low and simmer 3-5 minutes, or until tender. Serve with cheese, if desired. Refrigerate leftovers. Serves 8.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 4/16/95
Recipe By : Ida Bloedow, Madison, Wisconsin From: Marjorie Scofield Date: 05-20-95 (159) Fido: Cooking