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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Brown- Kim Milton
Added: Monday, January 19, 2009


1 small onion, grated
1/3 cup choped fresh Italian parsley
1 large egg
1 tsp minced garlic
1 tsp 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 pepper

12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (! pound of escarole would be a good substitution)
2 large eggs
2 tbsp freshly ground black pepper

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 strands of egg, about 1 minute. SEason the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish with parmesan \cheese if desired.

Preparation Time:
Preparation Time:
20 min




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