Italian Wedding Soup

Italian Wedding Soup
Italian Wedding Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Meatballs:

  • 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

  • Soup:

  • 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

Directions

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.

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