Italian Wedding Soup

• 1/2 lb. ground beef
• 1/2 lb. ground veal
• 1/4 cup Italian seasoned bread crumb
• 1 egg
• 1 tbsp. parsley
• Salt and pepper, to taste
• 4 cups chicken broth
• 2 cups chopped spinach leaves
• 1/4 cup grated Pecorino Romano cheese

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.
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 beef, ground veal, italian seasoned bread crumb, egg, parsley, salt, chicken broth, spinach leaves, romano cheese

Taken from www.foodgeeks.com/recipes/429 (may not work)