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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is from a 1989 Garden Club fundraising cookbook. Ingredients:
1 lb ground beef |
vegetable oil |
2 (6 ounce) packages frozen spinach, chopped |
2 bouillon cubes |
2 quarts chicken broth |
3 eggs |
Directions:
1. Shape ground beef into tiny meatballs one-half inch in diameter; bronw in vegeatable oil.
2. Cook spinach accorind to package directions.
3. In a kettle, add meatballs and bouillon cubes to hot chicken broth; simmer 15 minutes.
4. Add spinach and heat through.
5. Beat eggs well and add to hot soup by dribbling on top of soup.
6. Stir well and cook several minutes.
7. Remove from heat.
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