Serves 4 - 6
For the meatballs:
a.. 1/2 lb ground beef
b.. 1/2 lb ground veal, pork or turkey
c.. 1/4 cup bread crumbs (commercial, or grate your own from stale Italian bread)
d.. 1 egg
e.. 1 T parsley, finely chopped
f.. 1/2 clove garlic, minced (optional)
g.. 1/2 tsp paprika (optional)
h.. 1/2 tsp salt and pepper to taste
For the soup:
a.. 4 cups chicken broth
b.. 2 cups spinach, chopped
c.. 1/4 cup grated Pecorino Romano cheese
d.. Orzo - small grains of pasta shaped like barley.
COMBINE the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in
mixing bowl. Mix well with a fork and form into tiny meat balls (shown are about the size
of a golf ball, but traditional meatballs are a bit smaller) with your hands.
PLACE meatballs on a greased baking sheet and bake for about 25 minutes at 350F, until
brown. (See ALTERNATE, below)
ABOUT 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.
ALTERNATE: you can sauté the meatballs in olive oil until brown and procede with step 3
(above), or bring your chicken stock to a low boil, add the uncooked meatballs, simmer for
about 25 minutes, add the spinach, cook until tender, stir in the cheese and serve
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