Italian Wedding Soup
- 1 small onion, grated
- 1/3 cup chopped fresh italian parsley
- 1 large egg
- 1 tsp minced garlic
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 slice fresh white bread, crust trimmed, torn into small pieces
- 1/2 cup grated parmesan
- 8 ozs ground beef
- 8 ozs ground pork
- 12 cups low-sodium chicken broth
- 1 lb curly endive or escarole, coarsley chopped
- 2 large eggs
- 2 tbs grated parmesan
- salt and pepper to taste
Meatballs: Stir first 7 ingredients in large bowl to blend. Stir in cheese, beef and pork. Using 1 tsp for each, shape meat mixture into 1/2 inch diameter metablls. Place on baking sheet.
Soup: Bring broth to boil in large pot over med-high heat. Add uncooked meatballs and escarole and simmer til meatballs are cooked through and greens are tender, 8 minutes (meatballs will rise to the top). 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 s&p.
Ladle into bowls and serve. Finish with cheese.