| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | Meats, Soups/stews, Italian | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Ground beef |
| 1/2 | lb | Ground veal |
| 1/4 | c | Italian seasoned bread crumb |
| 1 | Egg | |
| 1 | tb | Parsley |
| Salt and pepper to taste | ||
| 4 | c | Chicken broth |
| 2 | c | Spinach leaves cut into piec |
| 1/4 | c | Grated Pecorino Romano chees |
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. Rita in Scottsdale 01/02/92 01:41 am From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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