Italian Wedding Soup Recipe
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Category: |
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Ingredients: |
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
½ cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground pepper
Soup:
12 cups low sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would work as well.)
2 large eggs
2 tablespoons freshly grated Parmesan, plus extra for garnish
Salt and freshly ground pepper
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Directions: |
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 ½ 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 soup to taste with salt and pepper. I use either Ancini de Pepi or Ditalini with this. Cook separate and add to bowl with soup and garnish with Parmesan.
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