Joe Petruzzi has: Played Larry in "Possession" in 1985. Performed in "The Last Resort" in 1988. Played Tony in "Captain Johnno" in 1988. Played Leonardo Pizzi in "Il Magistrato" in 1989. Played Dimitri in "Police Rescue" in 1989. Played Felix Romero in "Secret Weapon" in 1990. Played Peter in "Dingo" in 1991. Played Carlo Ricci in "The Mambo Kings" in 1992. Played Peter Frazer in "Citizen Cohn" in 1992. Played Rex Kinnear in "Blue Heelers" in 1994. Played Peppy Romano in "Blue Heelers" in 1994. Played Sergeant Peppy Romano in "Blue Heelers" in 1994. Played Mr. Rolston in "Undercover Heat" in 1995. Played Joe Della Vergine in "Bordertown" in 1995. Played Mr. Costas in "Flipper" in 1995. Played The Doctor in "The Beast" in 1996. Played Tony Akoustanis in "Water Rats" in 1996. Played Stephen in "Paws" in 1997. Played Steve Michaelandos in "All Saints" in 1998. Played Bernie Rocca in "Stingers" in 1998. Performed in "Tales of the South Seas" in 1998. Played Vincenzo Scarpinato in "The Violent Earth" in 1998. Played Rick Girdis in "The Real Macaw" in 1998. Played Gannuk in "BeastMaster" in 1999. Played Lt. Tony Garcia in "On the Beach" in 2000. Played David O. Selznick in "Child Star: The Shirley Temple Story" in 2001. Played Ace in "White Collar Blue" in 2002. Played Mr. Sandrelli in "Rush" in 2008. Played Mr Brinning in "Rush" in 2008.

This recipe is from Naples Italy/ where my family comes from/Italian wedding soup you need a lot of ingredient's /and you need a lot of time. But the results is well worth it.

Things you need

8 quarts of chicken stock or broth you can make your own or use canned or boxed chicken broth

1 med onion chopped

1 bunch of Italian flat leaf parsley finely chopped

2 large carrot's peeled and diced

1 box of frozen chopped spinach /defrosted,

1/2 tablespoon garlic powder, plus 2 garlic cloves peeled and left whole

1/2 Lb ground beef and 1/2 Lb ground turkey or just ground turkey or just ground beef/I perfer just ground turkey

3 tablespoons extra virgin olive oil

1/2 cup of seasoned Italian bread crumbs

1/2 cup grated Parmesan cheese/ plus extra to add to your bowl of soup

1 egg or 4 tablespoons of egg substitute

one and a half tablespoons of kosher salt or sea salt, but please do not use table salt

1 cup of very small pasta

1/2 cup of crushed tomato's

A very large pot with a lid

Next is how to make the soup

First in a large bowl add the chopped meats, the egg, bread crumbs, Parmesan cheese the garlic powder, and the kosher salt or sea salt , and 1/2 the bunch of Italian parsley finely chopped ,mix until everything is well combined

then you need to roll the mixture into very small meat balls the size of a penny, place the rolled meat balls on a plate and place covered with wax paper or foil in the fridge until needed.

Then put your pot on the stove on med heat and add the extra virgin olive oil, the 2 whole garlic cloves, and cook for about 2 minuets ,making sure the garlic does not brown to much or burn, because you will have to start over if the garlic burns. then add the chicken broth, the crushed tomato's, diced carrots, the other 1/2 bunch of finely chopped Italian parsley. Cover the pot with the lid leaving a space between the lid and the pot allowing steam to escape brinning the broth to a rapid boil , then bring it to a simmer ,cook for 35 to 40 minuets, after the broth has cooked for a 1/2 hour ,add the meatballs raw to the broth cooking another 30 minuets. At the end of the 30 minuets then add the chopped spinach. In another large pot bring 6 to 8 quarts of cold water to a rapid boil ,and add 1 tablespoon of salt to the water, while the water is boiling add the small pasta and cook about 7 minuets, at the end of the 7 minuets, drain the pasta and add it to the broth, and cook about 5 more minuets, then serve the soup in large soup bowls ,sprinkel the extra grated Parmasen cheese to your bowl. Enjoy