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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups, chopped | carrots diced | 1 | cup, chopped | Onion, chopped | 2 | cups, diced | celery, diced | 1/8 | cup | vegetable oil | 8 | cups (8 fl oz) | water | 1/4 | cup (8 fl oz) | Chicken flavored, Broth Powder, Frontier | 4 | ounces | romano cheese grated | 1 | tablespoon | garlic crushed | 1 | package (10 oz) | frozen Spinach (do not defrost) | 1 | ounce | pasta noodles, pastini | 1/2 | cup | bread crumbs, dry, grated, seasoned | 1/4 | cup | milk - 2% | 1 | teaspoon | onion powder | 2 | ounces | romano cheese grated | 10 | ounces | 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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