Italian Wedding Soup

Italian Wedding Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Meatballs:

  • 1

    small onion, grated

  • cup chopped fresh Italian parsley

  • 1

    large egg

  • 1

    teaspoon minced garlic

  • 1

    teaspoon salt

  • 1

    slice fresh white bread, crust trimmed, bread torn into small pieces

  • ½

    cup grated Parmesan

  • 8

    ounces ground beef

  • 8

    ounces ground pork

  • Freshly ground black pepper

  • Soup:

  • 12

    cups low-sodium chicken broth

  • 1

    pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)

  • 2

    large eggs

  • 2

    tablespoon freshly grated Parmesan, plus extra for garnish

  • Salt and freshly ground black pepper

Directions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet. To make the 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 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 stands of egg, about 1 minute. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.


Nutrition

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