Recipe: Spinach Rice Balls (Lipton Onion Soup Mix recipe, 1987)

SPINACH RICE BALLS

1 1/2 cups cooked rice
1 (10 oz.) package frozen chopped spinach, cooked and well drained
1/2 cup shredded mozzarella cheese (about 1 1/2 oz.)
1/3 cup dry bread crumbs
2 eggs, slightly beaten
1/4 cup grated Parmesan cheese
1/4 cup milk
1 teaspoon Dijon-style mustard
1 envelope Lipton Golden Onion Recipe Soup Mix
Assorted mustards (optional, for serving)

Preheat oven to 375 degrees F.

In medium bowl, combine all ingredients; shape into 1-inch balls. On well- greased baking sheet, arrange rice balls.

Bake 20 minutes or until golden brown.

Serve warm and, if desired, with assorted mustards.

Makes about 2 dozen rice balls
From: Recipelink.com
Source: Recipe booklet: Lipton Creative Cookery, Favorite Recipes Magazine No. 17, Thomas J. Lipton, Inc. 1987