Italian Wedding Soup - cooking recipe

Ingredients

1/2 lb ground beef
1/2 lb ground veal or pork
1/4 cup bread crumbs
1 egg
1 tablespoon parsley, finely chopped
1/2 clove garlic, minced (optional)
Salt and pepper to taste
4 cups chicken broth
2 cups spinach, chopped
1/4 cup grated romano cheese

Preparation

Combine the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in a bowl.
Mix well and form into tiny meatballs. Place meatballs on a baking sheet and bake for about 25 minutes at 350 degrees, until brown.
About 10 minutes before serving, bring the chicken broth to a boil and add the spinach to cook until tender.
Add the meatballs and return to a simmer. Stir in the romano cheese and serve.