Italian Wedding Soup

Ingredients

1/2 pound beef
1/2 pound veal
1/4 cup italian seasoned bread crumbs
1 egg
1 tablespoon parsley
4 cup chicken broth
2 cup spinach leaves
1/4 cup pecorino romano cheese

Instructions

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.