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Italian Wedding Soup

(serves 10)
1/2 pound ground beef
1/2 pound ground veal
1/4 cup Italian seasoned bread crumb
1 egg
1 tablespoon parsley
salt and pepper to taste
4 cups chicken broth
2 cups spinach leaves cut into pieces
1/4 cup grated Pecorino Romano cheese

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 in Dutch oven for 30 minutes at 350 degrees F.

Remove meatballs

Place broth into oven and bring broth to a boil. 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.

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