Italian Wedding Soup II

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Italian Wedding Soup II

Ingredients:

1/2 pound ground beef
1/2 pound ground veal
1/4 cup bread crumbs
1 egg
1 tb parsley
Salt and pepper to taste
4 cups chicken broth
2 cups spinach leaves cut into pieces
1/4 cup grated Pecorino Romano cheese
 
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 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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