Title: Italian Wedding Soup
Categories: Meat Soup Italian
Yield: 1 Servings

1/2	lb	Ground beef
1/2	lb	Ground veal
1/4	c	Italian seasoned bread crumb
1		Egg
1	tb	Parsley
		Salt and pepper to taste
4	c	Chicken broth
2	c	Spinach leaves cut into piec
1/4	c	Grated Pecorino Romano chees

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 By "Jyoti X Ananthanarayanan;951;temp6;" on

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