If the spinach is fresh, heat in covered pan until limp. If frozen I skip this but go on to pressing all of the moisture out of both types of spinach. This is best done simply by putting manageable quantities of spinach into my palms and squeezing very firmly.

In same skillet sauté spinach in butter. Add cream cheese, mixing thoroughly, and cook for 5 minutes. Remove from heat and set aside. [If too hot it would cook the eggs].

In small bowl combine the eggs ,cream, Parmesan, and the flour. Mix well with the spinach and let cool in refrigerator for at least 2 hours. When ready to cook, roll into walnut size balls and cook in simmering chicken stock. If boiling too vigorously it will tend to break up balls. In about 7 to 10 minutes balls will rise and you are ready to serve. Unused portion can be held in refrigerator for 2 to 3 days and rolled before using.