Italian Wedding Soup
Ingredients: (serves 10)
½ pound ground beef
½ pound ground veal
¼ cup Italian seasoned bread crumb
1 tablespoon parsley
salt and pepper to taste
4 cups chicken broth
2 cups spinach leaves cut into pieces
¼ 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 in Dutch oven for 30 minutes at 350 degrees F. Remove meatballs
Place broth into oven and bring broth to a boil. 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.