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1 egg
1/4 cup grated Romano or Parmesan cheese
1/4 cup fine dry bread crumbs
1/4 cup milk
1 garlic clove, minced (or 1/4 tsp powder)
1/4 tsp pepper
1/8 tsp ground nutmeg
1/2 lb lean (or extra lean) ground beef
1 tbsp olive oil
1/2 cup onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
6 cups chicken stock
1/4 cup fresh parsley chopped (or 1tbsp dry flakes)
1/2 tsp dried oregano
1/4 tsp pepper
1/2 cup Acini del pepe (or other very small pasta)
3 cups chopped fresh spinach leaves lightly packed
1/4 cup grated Romano or Parmesan cheese
Combine first 7 ingredients in medium bowl. Add beef. Mix well. Roll into 1/2 inch balls. Arrange on greased baking sheet with sides. Bake at 350 for 10 min. Transfer to paper towels to drain. Set aside
Heat olive oil in large saucepan on medium. Add next 3 ingredients. Cook for 5-10 min stirring often until onion is softened.
Add next four ingredients. Bring to a boil.
Add pasta and meatballs. Stir. Cook partially covered for 10-12 min stirring occasionally until pasta is tender but firm.
Add spinach and cheese. Heat and stir for 1-2 min until spinach is wilted and cheese is melted.
 mario.patragst
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