 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/8 | medium | carrots diced | 1/2 | large | Onion, chopped | 1 | cup, strips | celery, diced | 1 | tablespoon | vegetable oil | 1/4 | gallon | water | 2 | tablespoons | Chicken flavored, Broth Powder, Frontier | 2 | packages (5 oz) | romano cheese grated | 1 1/2 | clove | garlic crushed | 14 1/4 | leaves | frozen Spinach (do not defrost) | 1/2 | ounce | pasta noodles, pastini | 1/4 | cup | bread crumbs, dry, grated, seasoned | 1 | fluid ounce | milk - 2% | 1/2 | teaspoon | onion powder | 1 | package (5 oz) | romano cheese grated | 1/3 | pound | ground beef |
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Steps
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Sequence
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Step
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| | 1 | Sautee Carrots, Celery, and onion in 1/4 cup oil until soft | | 2 | add 2 quart water and bring to simmer | | 3 | add frozen spinach, 4 oz. cheese, chicken base, garlic (may use granulated garlic), and return to simmer, work on meatballs while waiting | | 4 | Meatballs, mix ground beef, seasoned crumbs, remaining cheese, egg, and milk, salt and pepper to taste, mix and make tiny meatballs (1/4 oz to 1/2 oz. drop into simmering water | | 5 | Simmer until meatballs are no longer pink inside and spinach is completely defrosted, about 20 minutes | | 6 | Shut off and add pastini and let set about 10 minutes until pastini absorbs water and becomes soft. | | 7 | Ready to serve, salt and pepper to taste, serve with more Romano Cheese on top if desired. |
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