My Wedding Soup

• 12 lb ground beef or 12 lb veal
• 12 lb ground pork
• 14 cup breadcrumbs (I use the commercial Italian flavor)
• 1 egg
• 1 tablespoon parsley
• 1 -2 garlic clove (fresh minced)
• salt (to taste)
• pepper (to taste)
• 12 cups good quality chicken broth
• 1 cup spinach (frozen chopped)
• 14 cup pecorino romano cheese (grated)
• 14 cup orzo pasta

1. Combine first 8 ingredients for the meatball mixture in a large bowl.
2. Mix well and form into tiny meatballs.
3. I usually make them about 1/2 tsp to 3/4 teaspoon of meat mixture each.
4. I make about 75 meatballs in all.
5. Sometimes I have a little extra meat leftover and just make larger meatballs and cook those for another use.
6. Bring the broth and frozen spinach to a boil and simmer for about 10 minutes.
7. Return to boil and drop in meatballs a few at a time.
8. Return to simmer for about 1/2 hour.
9. Then add in cheese and orzo and simmer another 10 minutes.
10. Ladle into bowl and grate some fresh Pecorino Romano or Parmesan on top.

ground beef, ground pork, breadcrumbs, egg, parsley, garlic, salt, pepper, chicken broth, spinach, pecorino romano cheese, orzo pasta

Taken from www.food.com/recipe/my-wedding-soup-364160 (may not work)