Italian Wedding Soup

By jennifergooding

Ingredients

• Meatballs
• 1 small onion chopped
• 1/2 cup Italian seasoning bread crumbs
• 1 large egg
• 1/2 garlic powder
• 1 teaspoon salt
• 1/4 grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 16 oz of lean ground beef or any combination of sausage or turkey
• To make meatballs: Combine all ingredients in a bowl. Roll into bite size pieces. Set aside.
• Soup
• 12 cups of chicken broth (canned or fresh)
• 1 lb of curly endive or escarole (coarsely chopped)
• 1/2 cup of pastina noodles
• 2 large eggs
• 2 tbls. grated Parmesan cheese
• Salt and pepper to taste

Preparation

Step 1

Bring the broth to a boil in a large soup pan over medium heat. Add meatballs, pasta and endive. Simmer until the meatballs are cooked through and endive and pasta are tender
(about 10 minutes)
Whisk the eggs and cheese in a medium bowl to blend. As soup simmers stir in a circular motion and gradually add in the egg mixture stirring gently with a fork to form thin strands of egg about 1 minute. Season soup to taste. Ladle into bowls and serve with additional Parmesan cheese if desired.