First, rinse the spinach to defrost in strainer, press all water out and pat dry, set aside.
Next, add ricotta, Italian seasoned bread crumbs, flaxseed meal, grated parmesan or romano cheese, parsley, salt, and pepper, and mostly dried spinach and mix.
Then, beat three egg wihites to a peak then add to the mixture.
Next you will roll the spinach mixture into balls the size of walnuts or slightly bigger and roll into flour just to lightly coat.
Lastly, drop into boiling water and cook until they come up to the top, let them cook another 1-2 minutes at the top, and remove with a slotted spoon.