Italian Wedding Soup

By KennyB07

Ingredients

• 1 small onion, grated
• 1/3 cup chopped fresh Italian Parsley
• 1 large egg
• 1 teas. minced garlic
• 1 teas. salt
• 1 slice fresh white bread, crust trimmed torn in small pieces
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 8 ounces ground beef
• 8 ounces groung pork
• freshly ground pepper
• Soup
• 12 cups low-sodium chicken broth
• 1 pound curly endive, coarsely chopped or (1 pound of escarole)
• 2 large eggs
• 2 tbsp. grated Parmesan
• extra Parmesan for garnish

Preparation

Step 1

To make meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and port. Using a 1 1/2 teaspoon for each, shape the meat mixture int 1 inch meatballs Place on baking sheet........

To Make 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 sour in a circular motion. Gradually drizzle the egg mixture into the moving soup, 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.