Wedding Soup

1/2 lb. ground beef
1/2 lb. ground veal
1/4 cup Italian-seasoned bread crumbs
1 egg
1 tbsp. parsley
salt and pepper, to taste
4 cups chicken broth
2 cups spinach leaves, cut into pieces
1/4 cup grated Pecorino Romano cheese

Directions:

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 350°F. 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.

User Reviews:

Great soup! The next time I make this, I'll add cayenne pepper to the meatballs for a well rounded spice.

Submitted by Ryan Snyder on December 02, 2003

One of the best that I have ever had or made.

Submitted by Einar Hansen on December 02, 1999

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