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Italian Wedding Soup

1 pound ground beef
1/2 pound ground pork
1 egg
Pepper
1/2 teaspoons oregano
Parsley
Parmesan cheese
1/4 cup Italian bread crumbs

20 cups water (5 quarts)
20 chicken bouillon cubes
3 packages chopped spinach
Acini de pepe (1/2 - 3/4 box)
2 eggs, beaten with Parmesan cheese

Combine meats, egg, pepper, oregano, parsley, Parmesan and bread
crumbs. Shape into tiny balls. Boil meatballs a few at a time.
Meatballs are done when they rise to the top of boiling water.

Bring water to a boil. Add bouillon and stir. Add spinach and
boil until spinach is thawed. Add meatballs and bring back to boil.
Add acini de pepe and cook until tender. Remove from heat. Slowly
add egg/cheese mixture, stirring constantly.

Note: Freezes well.

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