Italian Wedding Soup

Ingredients (1 serving)

1/2 lb Ground Beef

1/2 lb Ground Veal

1/4 c Italian seasoned bread crumbs

1 Egg

1 T 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.

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