Italian Wedding Soup

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Title: Italian Wedding Soup
Categories: Meats, Soups/stews, Ethnic
Yield: 1 Servings

1/2 lb Ground beef
1/2 lb Ground veal
1/4 c Seasoned bread crumbs
1 Egg
1 tb Parsley
Salt and pepper to taste
4 c Chicken broth
2 c Spinach leaves cut in pieces
1/4 c Grated 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 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. Rita in Scottsdale 01/02/92 01:41 am

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