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Italian Wedding Soup

  • 1/2 lb Ground beef
  • 1/2 lb Ground veal
  • 1/4 c Italian seasoned bread crumb
  • 1 Egg - beaten
  • 1 T. Parsley
  • Salt and pepper to taste
  • 4 c Chicken broth
  • 2 c Spinach leaves - cut into small piece
  • 1/4 c Grated Romano cheese
  1. Combine the ground meat, bread crumbs, egg, parsley, salt and pepper
    in a bowl. 
  2. Mix well and form into tiny meat balls. 
  3. Bake on a cookie sheet for 30 minutes at 350F. 
  4. Meanwhile, bring broth to a boil and add spinach. Cover and boil for 5 minutes. 
  5. Add the meatballs to the hot broth, bring to a simmer. 
  6. Stir in the cheese and serve immediately. 


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