Categories: Meats, Soups/stews, Italian 
      Yield: 1 servings 
  
    1/2 lb Ground beef                              Salt and pepper to taste 
    1/2 lb Ground veal                         4 c  Chicken broth 
    1/4 c  Italian seasoned bread crumb        2 c  Spinach leaves cut into piec 
      1    Egg                               1/4 c  Grated Pecorino Romano chees 
      1 tb Parsley                         
  
  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