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Italian Wedding Soup

Contributed by: Chris WebAdmin. of


  • 1/2 lb ground beef
  • 1/2 lb ground veal
  • 1/4 cup italian seasoned bread crumb
  • 1 egg
  • 1 tablespoon parsley
  • salt and pepper to taste
  • 4 cup chicken broth
  • 2 cup spinach leaves cut into piece
  • 1/4 cup grated pecorino romano cheese


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 350 F.

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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