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Italian Wedding Soup
| Ingredients | |||
| 1/2 | pound | beef, ground | |
| 1/2 | pound | veal, ground | |
| 1/4 | cup | italian seasoned bread crumbs | |
| 1 | each | egg | |
| 1 | tablespoon | parsley | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 4 | cup | chicken broth | |
| 2 | cup | spinach leaves cut into pieces | |
| 1/4 | cup | pecorino romano cheese, grated | |
Directions: | |||
| Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet for 30 minutes at 350F. Meanwhile, bring broth to a boil and add spinach. Cover and boil for 5 minutes. Add the meatballs to the hot broth, bring to a simmer. Stir in the cheese and serve immediately. | |||
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