Combine meat, egg, bread crumbs, spices and cheese (optional) in medium sized bowl. Mix well. Shape into small meatballs ( use about 1 teaspoon of mixture per meatball ).
Heat olive oil in large skillet. Saut meatballs over medium-high heat, turning often, until just done. (about 5 minutes) Do not overcook as the meatballs will get further cooking in soup. Set aside.
Bring broth and water to boil in large saucepan or Dutch oven. Reduce heat to low.
Add meatballs, pasta and spinach. Cover and simmer until pasta is done. (about 10 minutes).
Makes about 8 servings.
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 8|
|Calories from Fat: 195 (48%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 74.5mg||23 %|
|Sodium 979.1mg||34 %|
|Potassium 378.6mg||10 %|
|Total Carbohydrate 33.4g||10 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 30.7g|
|Protein 19.7g||28 %|
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Calories per serving: 410
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