1 c. sliced carrots
1 c. sliced celery
1/2 c. sliced green onions
1/4 c. chopped parsley
3 beef bouillon cubes
1 tsp. monosodium glutamate
3 tsp. salt
1/2 tsp. pepper
1 egg, slightly beaten
2 tbsp. milk
1 c. soft bread crumbs
1/4 c. grated Parmesan cheese
1 lb. ground lean beef
4 1/2 oz. (1 c.) spaghetti rings (or alphabets or other sm. pasta)
1 c. chopped fresh spinach

In kettle or Dutch oven, combine first 6 ingredients, 2 teaspoons salt, 1/4 teaspoon pepper and 2 quarts water. Bring to boil, cover and simmer 20 minutes.

Mix remaining salt and pepper, the egg, milk and crumbs and let stand a few minutes. Add cheese and beef and mix well. Shape in about 36 balls. Add to soup and simmer, covered, 15 minutes.