Ingredients
- 1 egg
- 950 ml chicken broth
- 230 gr beef
- 130 gr veal
- 60 gr spinach leaves (cut into pieces)
- 32 gr pecorino romano cheese
- 28 gr italian seasoned bread crumbs
- 2 gr 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 180ÂșC . 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.