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ITALIAN WEDDING SOUP

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ITALIAN WEDDING SOUP 1 Picture

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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