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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

Soup:
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
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 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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