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Italian Wedding Soup Recipe

Ingredients
1/2	pound	beef, ground
1/2	pound	veal, ground
1/4	cup	italian seasoned bread crumbs
1	each	egg
1	tablespoon	parsley
1		salt, to taste
1		pepper, to taste
4	cup	chicken broth
2	cup	spinach leaves cut into pieces
1/4	cup	pecorino romano cheese, grated
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 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.

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