Friday, January 14, 2005

Spinach, Rice & Meatballs

This another recipe from my grandmother. My mom and I really enjoy this one. Perfect for a January night in New York.

Spinach, Rice & Meatballs


1 package of frozen chopped spinach

1 large can of Chicken Broth

Handful of rice


Romano Cheese

Saute garlic and onion in the olive oil until very light golden color . Add a large can of Chicken Broth and bring to a boil. Add a package of frozen chopped spinach. Make meatballs the size of a quarter (suggestion—when you make meatballs for spaghetti sauce, put some of the mixture on the side to make meatballs for this dish—you can freeze them, too).

Add meatballs when soup and spinach are simmering. Cook the meatballs for about 10 minutes in the broth and then add the rice. Cook rice until tender. (You can also cook the rice separately, which my mom does so the broth remains clear.) Serve with grated Romano cheese on top.


Blogger nerinossa said...

Add meatballs when soup and spinach are simmering

July 23, 2008 at 6:44 PM  

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