Mini meatballs and Wedding soup

Mini meatballs 

1/2 lb ground beef

1/4 cup plain breadcrumbs 

1/4 cup grated pecorino cheese

1tsp. Dried parsley 

Salt & pepper to taste

Mix ingredients with hands until mixed thoroughly.  Take small pieces of mixture and roll into mini balls.  Drop into hot soup.

Broth

1/4 cup Chopped celery 

1/4 cup Chopped carrots

1/4 cup Chopped onions

1 tsp. dried parsley 

1/4 cup rinsed chopped spinach

****Salt

****Pepper to taste if needed

2 T  olive oil 

2T butter

1-32 oz. Chicken broth 

1-32 oz. Beef broth

8 oz. Cooked acne de pepe 

Melt butter and olive oil in a Dutch oven or deep type pot.

Add first 3  ingredients.  Sauté until tender.

Add broths and simmer for approximately 20 minutes .  Add mini meatballs.  Take small pieces of ground beef mixture and make very tiny meatballs.  Roll meatballs to size you like.  I prefer mini meatballs in my wedding soup. Drop into lightly boiling soup. Stir.  Continue to cook for approximately 30 minutes.  Add rinsed spinach, parsley and stir To combine.

Add cooked 8-oz. Or more acni de Pepe and sprinkle with a little  Parmesan or Pecorino Romano and Enjoy!

Cooked acni de Pepe according to directions.  Rinse well.