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How To make Italian Wedding Soup

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Ingredients
1/2
pound
beef, ground
1/2
pound
veal, ground
1/4
cup
italian seasoned bread crumbs
1
each
egg
1
tablespoon
parsley
1

salt, to taste
1

pepper, to taste
4
cup
chicken broth
2
cup
spinach leaves cut into pieces
1/4
cup
pecorino romano cheese, grated

Directions:
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.

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