Italian Wedding Soup
Contributed by: Chris WebAdmin. of RecipesNow.com
- 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.