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Italian wedding soup
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| Artist: |
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| Categories: |
Italian, Meats, Soups & Stews, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Ground beef | | 1/2
| lbs | Ground veal | | 1/4
| cup | Italian seasoned bread crumb | | 1
| | Egg | | 1
| tbsp | Parsley | | | Salt and pepper to taste | | 4
| cup | Chicken broth | | 2
| cup | Spinach leaves cut into piec | | 1/4
| cup | Grated Pecorino Romano chees |
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Procedures:
| 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 350°F. | | 4 | Meanwhile, bring broth to a boil and add spinach. | | 5 | Cover and boil for 5 minutes. | | 6 | Add the meatballs to the hot broth, bring to a simmer. | | 7 | Stir in the cheese and serve immediately. | | 8 | Rita in scottsdale 01/02/92 01:41 a |
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