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 1 min.
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 2