ITALIAN WEDDING SOUP
Sent in by: Nassy
1/2 lb Ground beef
1/2 lb Ground veal
1/4 c Italian seasoned bread crumb
1 tb Parsley
Salt and pepper to taste
4 c Chicken broth
2 c Spinach leaves cut into pieces
1/4 c 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 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.