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Italian Wedding Soup Recipe

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

Contributor:  
Contributor:  
Nancy Semeniuk

Category:
Category:

Ingredients:  
Ingredients:  
Italian meatballs,rolled out very small and baked
or
Italian Meatballs,store bought, quartered

Soup
12 cups low-sodium chicken broth
1 pound curly endive,coarsely chopped( spinach or escarole is a good substitution)
2 large eggs
2T Parmesan cheese,plus extra for garnish
Salt and Pepper

Directions:
Directions:
To make 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 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 to serve. Finish soup with Parmesan cheese if desired.

 

 

 

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