At the stove
Make the recipe
- Measure the beef, bread crumbs, egg, onion, bouillon, pasta, spinach, and water.
- Combine beef, crumbs, egg, onion, and 1 teaspoon bouillon.
- Shape into about 40 small meatballs.
- Bring 8 cups water and remaining 4 teaspoons bouillon to a boil.
- Add the meatballs and pasta to the pot.
- Cook 10 minutes.
- Add spinach; simmer 3 to 5 minutes or until tender.
- Serve with grated Parmesan if desired. Refrigerate leftovers.
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