Ingredients
- 1 Tbsp water. hot
- 1/2 Tbsp Custom Culinary® Gold Label Chicken Base, No MSG Added
- 2 eggs
- dash basil, oregano and ground white pepper
- 8 oz beef, ground chuck or ground meatloaf mix
- 1/4 cup bread crumbs, dry
- 1/4 cup parmesan cheese, grated
- 1/4 cup onions, fine diced
- 2 Tbsp green peppers, fine diced
- dash nutmeg, ground
- 1 1/2 qts water, hot
- 2 Tbsp Custom Culinary® Gold Label Chicken Base, No MSG Added
- 1/4 cup rosa marina or pastina (pearl) pasta
- 1/3 cup green onions, thin sliced
- 1/8 tsp basil, leaf
- 1/8 tsp oregano, leaf
- dash white pepper, ground
- 2 oz spinach, frozen, chopped, squeezed dry (5 oz before squeezeing)
- 1/2 cup water
- 3 Tbsp cornstarch
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Preparation Instructions
- In a 1 qt. mixing bowl, combine water, Gold Label Chicken Base, eggs, basil, oregano and pepper. Beat with a wire whip until well blended.
- Add beef or meatloaf mix, bread crumbs, cheese, onions, green peppers and nutmeg, mixing well.
- Form into mini meatballs, using a #100 ice cream scoop, onto a 1/2 sheet pan. Bake in a 375°F conventional oven for 8 minutes.
- In a 4 qt. sauce pot, combine water, Gold Label Chicken Base, pasta, green onions, basil, oregano and pepper, mixing well. Heat to boiling over medium high heat, stirring occasionally. Reduce heat and gently boil for 8 minutes, stirring occasionally.
- Add meatballs and spinach to sauce pot. Gently boil 7 minutes, stirring occasionally.
- In a small bowl, blend water and cornstarch into a smooth slurry, using a wire whip.
- Gradually pour the slurry into the boiling liquid, stirring constantly. Heat to boiling over medium high heat, stirring frequently. Reduce heat and gently boil for 2 minutes, stirring occasionally.
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