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*** MEATBALLS ***
1 pound Turkey, Ground
½ cup Wheatgerm, Toasted
1 Egg White
4 tablespoon Water
1½ teaspoon Seasoning, Italian
½ teaspoon Salt, Optional
¼ teaspoon Pepper, Freshly Ground
*** SOUP ***
2 can Chicken Broth
14 ounce Tomatoes, Diced
½ cup Pasta, Small
5 ounce Spinach, Fresh
4 tablespoon Parmesan Cheese, Shredded
Heat oven to 425f. Combine first seven ingredients. Mix lightly but thoroughly. Shape into 1 1/4 inch balls. Place in a sprayed, shallow baking pan. Bake 10 minutes.
Meanwhile, in a large saucepan, combine broth and tomatoes. Cover. Bring to a boil. Stir in pasta. Cover and simmer 5 minutes. Add meatballs. Simmer, uncovered, five minutes longer or until pasta is tender. Stir in spinach. Remove from heat. Let stand two to three minutes. Serve sprinkled with parmesan cheese.
1 pound Turkey, Ground
½ cup Wheatgerm, Toasted
1 Egg White
4 tablespoon Water
1½ teaspoon Seasoning, Italian
½ teaspoon Salt, Optional
¼ teaspoon Pepper, Freshly Ground
*** SOUP ***
2 can Chicken Broth
14 ounce Tomatoes, Diced
½ cup Pasta, Small
5 ounce Spinach, Fresh
4 tablespoon Parmesan Cheese, Shredded
Heat oven to 425f. Combine first seven ingredients. Mix lightly but thoroughly. Shape into 1 1/4 inch balls. Place in a sprayed, shallow baking pan. Bake 10 minutes.
Meanwhile, in a large saucepan, combine broth and tomatoes. Cover. Bring to a boil. Stir in pasta. Cover and simmer 5 minutes. Add meatballs. Simmer, uncovered, five minutes longer or until pasta is tender. Stir in spinach. Remove from heat. Let stand two to three minutes. Serve sprinkled with parmesan cheese.
