Wedding Soup

Time

Yield

4 servings

Ingredients

Ingredients

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

Instructions

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.

Similar Recipes

2 Recipe Reviews

einar

einar reviewed Wedding Soup on February 9, 2000

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

ryansnyder

ryansnyder reviewed Wedding Soup on February 22, 2004

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