ITALIAN WEDDING SOUP
By ddma_34d
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
Details
Preparation
Step 1
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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