Italian Wedding Soup

By khojnicki

Ingredients

• Meatballs:
• 1 small onion, chopped
• 1/4 c chopped fresh leaf parsley
• 1 large egg
• 4 garlic cloves, minced
• 1 tsp salt
• 1/4 tsp freshly ground pepper
• 1/2 c freshly grated parmesan cheese
• 1/4 c plain dried breadcrumbs
• 8 oz. lean ground beef
• 8 oz. ground pork
• Soup:
• 10 c reduced sodium chicken broth
• 1 lb escarole, coarsely chopped
• 2 large eggs
• 2/3 c freshly grated parmesan cheese
• Salt and freshly ground pepper

Details

Servings 8

Preparation

Step 1

Meatballs:
In a large bowl, stir together onion, parsley, egg, garlic, salt and pepper. Stir in the cheese and bread crumbs. Using your hands, mix in the ground beef and pork. Shape the mixture into 1" meatballs, making approximately 75 balls. Place on a baking sheet.

Soup:
Bring the broth to a boil in a large pot over medium high heat. Add the meatballs and escarole and simmer until the meatballs are cooked through and the escarole is tender, about 10 minutes. In a medium bowl, whisk together the eggs, and cheese. Add the egg mixture to the soup slowly stirring with a fork to firm thin strands of egg, about 1 minute. season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve.