Recipe - Italian Wedding Soup

One half pound Ground beef
One half pound Ground veal
One fourth cup Italian seasoned bread crumb
1 Egg
1 tablespoon Parsley
Salt and pepper to taste
4 cup Chicken broth
2 cup Spinach leaves cut into piec
One fourth cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini