Italian Wedding Soup

Ingredients:

1/2 pound ground beef salt and pepper to taste

1/2 pound ground veal

4 cups chicken broth

1/4 cup Italian seasoned bread crumb

2 cups spinach leaves cut into pieces

1 egg

1/4 cup grated Pecorino Romano cheese

1 tablespoon parsley

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.