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Italian wedding soup
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Ingredients: For the meatballs: 1/2 yellow onion Finley chopped | |
1/3 cup | parsley, chopped |
1 large | egg |
3 cloves | garlic, minced |
2 tsp. | salt |
1 slice | bread, crusts removed and torn into small pieces |
1/2 cup | grated Parmesan cheese |
1/2 lb. | ground beef |
1/2 lb. | ground pork |
Black pepper | |
Ingredients For the soup: | |
2 quarts | chicken broth |
1 bunch | green chard, coarse chiffonade |
2 | eggs |
1/2 cup | Parmesan cheese |
Salt | |
pepper to taste | |
Directions: For the meatballs: Combine the onion, parsley, egg, garlic, salt and bread in a medium sized bowl. Next add in the cheese, meat and black pepper , mixing together with your hands until all of the ingredients are fully integrated. Once ready, form the meatballs by taking a generous teaspoon of the mixture at a time and rolling it between the palms of your hands. Set aside on a dish or baking sheet and repeat until all of the mixture has been used. For the soup: Add the chicken stock to a large pot over medium high heat and bring to a boil. Reduce heat to medium and add in the chard and prepared meatballs, allowing them to cook for about six to eight minutes. Meanwhile, whisk together the eggs and Parmesan cheese in a small bowl. Once the meatballs and greens have cooked, drizzle in the egg and cheese mixture, gently stirring the soup in a circular motion. Season with salt and pepper to taste. To serve, ladle the soup in bowls and garnish with a little extra sprinkling of cheese. | |
1 bunch | green chard |
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