 |
Italian Wedding Soup Recipe | |
Soup | |
|
Ingredients:
1/2 lb. Ground beef 1/2 lb. Ground veal 1/4 cup Italian seasoned bread crumb 1 Egg 1 Tbls. Parsley Salt and pepper to taste 4 cups Chicken broth 2 cups Spinach leaves cut into piec 1/4 cup Grated Pecorino Romano chees
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. | |