Italian Wedding Soup

Ingredients: (serves 10)

pound ground beef

pound ground veal

cup Italian seasoned bread crumb

1 egg

1 tablespoon parsley

salt and pepper to taste

4 cups chicken broth

2 cups spinach leaves cut into pieces

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.