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Italian wedding soup
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| Ingredients Meatballs: | |
| 1 small | onion, grated |
| 1/3 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 |
| 1/2 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 | |
| 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.
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