1 small jar of Wylers chicken bouillon granules
1 box of chopped spinach - I used 2 bags this time
1 small box of Cini Dipepe (pasta) - I used Barilla Orzo pasta this time. Boil in a separate pot while broth and granules are boiling. I let my noodles boil until al dente and then add to the broth.
*Note - After each can of chicken broth is emptied, I fill them with water and add to the broth. It becomes to thick and salty for my taste if I don't add the water.
1 pound ground beef - I used alittle over half a pound this time.
3/4 cup Italian bread crumbs - I always used Progresso
1/2 cup of Parmesan or Romano cheese - I have used both in the past
2 whole eggs
Mix together and form into tiny meatballs.
I made mine a little bigger this time. Cooked them at 350 degrees for 15 minutes and then 375 for another 10 minutes.
*Note - I used 80% lean this time but still got a lot of grease. I put them in a paper towel lined bowl and used several paper towels to squeeze out the drippings. Otherwise, my soup would have been greasy and I didn't want that.
4 whole eggs
1/2 cup Parmesan cheese - I used almost a whole cup this time.
Mix together until all of the cheese is broken and lumps are mixed well.