Italian Wedding Soup - 4 Points Recipe Source: Unknown 1/2 pound ground beef, extra lean 1/2 pound ground veal 1/4 cup seasoned bread crumbs 1 egg 1 tablespoon parsley salt and pepper to taste 4 cups chicken broth 2 cups spinach leaves, cut in tiny pieces 1/4 cup Romano cheese, grated Combine the ground meat, breadcrumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meatballs. Bake on a cookie sheet for 30 minutes at 350º. 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. Makes 8 Servings