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Italian Wedding Soup 20 Recipe

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Ingredients

Meatballs
1 onion, grated (small)
1/3 cup chopped fresh Italian parsley
1 egg (large)
1 teaspoon minced garlic
1 teaspoon Salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 lb of escarole would be a good substitution)
2 eggs (Large)
2 tablespoons freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

Directions

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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