Italian Wedding Soup

• 1/2 pound beef ground
• 1/2 pound veal ground
• 1/4 cup bread crumbs italian, seasoned
• 1 each eggs
• 1 tablespoon parsley leaves
• 1 x salt to taste
• 1 x black pepper to taste
• 4 cups chicken broth
• 2 cups spinach leaves cut into pieces
• 1/4 cup romano cheese grated

1. Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl.
2. Mix well and form into tiny meat balls.
3. Bake on a cookie sheet for 30 minutes at 350F (180C).
4. Meanwhile, bring broth to a boil and add spinach.
5. Cover and boil for 5 minutes.
6. Add the meatballs to the hot broth, bring to a simmer.
7. Stir in the cheese and serve immediately.

ground, veal ground, bread crumbs italian, eggs, parsley, salt, black pepper, chicken broth, spinach, romano cheese

Taken from recipeland.com/recipe/v/italian-wedding-soup-786 (may not work)