maleficent

Italian Wedding Soup
1/2 lb ground beef
1/2 lb ground veal, pork or turkey
(Or you could use 1 lb of ground chicken)
1/4 cup bread crumbs
1 egg
1 tbs parsley, finely chopped
2 cloves garlic, minced
1/2 tsp paprika
salt and pepper to taste
4 cups chicken broth
2 cups spinach, chopped (1 package of frozen thawed, and squeezed out is good)
1/2 cup grated Pecorino Romano cheese
Mix the meats, bread crumbs, egg, parsley, minced garlic and salt and pepper in mixing bowl. Mix well with a fork and form into tiny meat balls with your hands.

Put meatballs on a baking pan and bake for about 25 minutes at 350F, until brown. (you could cook them in a skillet, but I think the oven is much easier)

Ten minutes before serving, bring the chicken broth to a boil, add the spinach and cook until tender. Add the meatballs and return soup to a simmer. Stir in the Pecorino cheese and serve.

To stretch it out - you can also add orzo (a rice shaped pasta)

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