Instructions: Cook spinach according to directions, then drain. When cool enough to handle, press out as much water as possible with your hands. In a large bowl, beat eggs. Add ricotta and mix well.

Stir in bread crumbs, parmesan, garlic, salt, pepper, nutmeg, basil, and spinach. Mix well. Shape into 1 1/2 inch balls. Rollin four to coat lightly.

Poach half the balls at a time in a large kettle of boiling water.

Cook at a gentle boil for 10 minutes Remove with a slotted spoon. Serve with butter and parmesan cheese, or with a tomato sauce.

Note: You can also bake
these in a 375 oven for about 20 minutes.

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