Italian Wedding Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Meatballs:
1 small onion, grated (I usually just dice about half a medium onion - I can never have enough)
1/3 cup chopped fresh Italian parsley (don't overdo this! it has alot of flavor)
1 large egg
1 teaspoon minced garlic (I usually do a few cloves)
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces (we omit the bread crumbs most of the time)
1/2 cup grated Parmesan
8 ounces ground beef (I use 1 lb of beef and omit the pork since I don't eat pork)
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth (Swanson's tastes good, but I usually go with an organic brand. Not as flavorful though).
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution) (I can never find this stuff, so I don't use it)
2 large eggs (sometimes I'll add extra egg for bulk)
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black 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 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place in bowl and put to the side.
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.
I STRONGLY SUGGEST that you make the soup and then let it sit overnight in the fridge. This will allow the flavors to come out. It is best served the next day.
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour to prep and prepare. |
Personal
Notes: |
Personal
Notes: This is an Allen family favorite. It freezes really well too. This may be one of my mom's favorite soups I make. We first had this at Sweet Basil in Carrollton, but I found a variation of the soup on Food Network, so this is from there. Thank you Food Network!
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