Italian Wedding Soup 20 Recipe

  • Meatballs
  • 1 onion, grated (small)
  • 1/3 chopped fresh Italian parsley
  • 1 egg (large)
  • 1 minced garlic
  • 1 Salt
  • 1 fresh white bread, crust trimmed, bread torn into small pieces
  • 1/2 grated Parmesan
  • 8 ground beef
  • 8 ground pork
  • Freshly ground black pepper
  • Soup
  • 12 low-sodium chicken broth
  • 1 curly endive, coarsely chopped (1 lb of escarole would be a good substitution)
  • 2 eggs (Large)
  • 2 freshly grated Parmesan, plus extra for garnish
  • Salt and freshly ground black pepper
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1-1/2 tsp for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with Parmesan cheese if desired.

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