Italian Wedding Soup
Description
This Italian soup is made green vegetables, chicken broth and meatballs. The soup gets its name from the marriage of the flavor produced by the combo of the meat and the veggies.
Ingredients
Meatballs:
1 small onion, grated with its juices
1/3 c. chopped fresh Italian parsley
1 large egg
1 t. minced garlic
1 t. salt
1 slice white bread, crust trimmed off, bread torn into small pieces
1/2 c. grated Parmesan cheese
8 oz. ground beef
8 oz. ground pork
freshly ground black pepper
Soup:
12 c. chicken broth/stock
1 lb. curly endive or escarole, washed well, coarsely chopped
2 large eggs
2 T. freshly grated Parmesan cheese, plus more for garnish
salt, to taste
freshly ground black pepper
Directions
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Meatballs:
Stir together the first 6 ingredients in a large bowl; stir in Parmesan cheese, beef and pork. Make and shape 1 1/2 t. meat mixture into one inch diameter meatballs. Place on a baking sheet; set aside.
Soup:
Bring broth/stock to a boil in a large pot over medium-high heat. Add meatballs and endive or escarole; simmer until meatballs are cooked through and endive is tender, about 8 minutes.
Whisk eggs and cheese together in a medium bowl. Stir soup in a circular motion, gradually drizzling egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season to taste with salt and pepper.
Serve topped with grated Parmesan cheese, if desired.
8 servings.