Italian Wedding Soup

By á-174942

Ingredients

• MEATBALLS:
• 1 small onion grated
• 1/3 cup chopped fresh Italian parsley
• 1 large egg
• 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 to taste
• SOUP:
• 12 cups low-sodium chicken broth
• 1 pound curly endive coarsely chopped (1 lb escarole would be a good substitution)
• 2 large eggs
• 2 tablespoon freshly-grated Parmesan plus
• extra for garnish
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

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 teaspoons 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 stands 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.

This recipe yields 8 servings.