ITALIAN WEDDING SOUP

Photo by dawn a.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • MEATBALLS.....

  • 1

    SMALL ONION, GRATED

  • 1/3

    CUP FRESH ITALIAN PARSLEY, CHOPPED

  • 1

    LARGE EGG

  • 1

    TSP GARLIC, MINCED

  • 1

    TSP SALT

  • 1

    SLICE FRESH WHITE BREAD, CRUST TRIMMED, BREAD TORN INTO SMALL PIECES

  • 1/2

    CUP GRATED PARMESAN CHEESE

  • 8

    OZ GROUND PORK

  • 8

    OZ GROUND BEEF

  • FRESHLY GROUND BLACK PEPPER

  • SOUP....

  • 12

    CUPS LOW SODIUM CHICKEN BROTH

  • 1

    LB CURLY ENDIVE, COARSELY CHOPPED ( 1LB ESCAROLE OR SPINACH WOULD BE GOOD SUBSTITUTE)

  • 2

    LARGE EGGS

  • 2

    TBSP FRESHLY GRATED PARMESAN, PLUS EXTRA FOR GARNISH

  • SALT & FRESHLY GROUND BLACK PEPPER

Directions

TO MAKE MEATBALLS. STIR IN FIRST 6 INGRIEDIANTS IN A LARGE BOWL TO BLEND. STIR IN THE CHEESE, PORK, AND BEEF. USING 1 1/2 TSPS FOR EACH, SHAPE THE MEAT MIXTURE INTO 1 INCH DIAMETER MEATBALLS. PLACE ON A 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 THE 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.

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