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Italian Wedding Soup


Recipe (click to expand)

1/2poundbeef, ground
1/2poundveal, ground
1/4cupitalian seasoned bread crumbs
1salt, to taste
1pepper, to taste
4cupchicken broth
2cupspinach leaves cut into pieces
1/4cuppecorino romano cheese, grated


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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