Italian Wedding Soup recipe

Ingredients:

½ lb of ground beef.
½ lb of ground veal.
¼ cup of Italian seasoned breadcrumb.
1 medium egg.
1 tablespoon of parsley.
Salt and pepper, to taste.
4 cups of chicken broth.
2 cups of spinach leaves, cut into pieces.
¼ cup of grated Pecorino Romano cheese.

Preparation Instructions:

In a bowl, combine the ground beef, veal, breadcrumbs, egg, parsley, salt and pepper.

Mix thoroughly and form into tiny meat balls.

Bake on a cookie sheet for 30 minutes at 350°F (175°C).

Meanwhile, bring the broth to a boil and add the 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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