Ingredients
- 1 egg
- 4 cup chicken broth
- 1/2 pound beef
- 1/2 pound veal
- 2 cup spinach leaves (cut into pieces)
- 1/4 cup pecorino romano cheese
- 1/4 cup italian seasoned bread crumbs
- 1 tablespoon parsley
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.