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Italian Wedding Soup

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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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