Italian Wedding Soup Recipe Recipe
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Category: |
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
* 1/2 cup grated Parmesan
* 8 ounces ground beef
* 8 ounces ground pork
* Freshly ground black pepper
Soup:
* 12 cups low-sodium chicken broth
* 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
* 2 large eggs
* 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 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 stands of egg, about 1 minute. Season the soup to taste with salt and pepper. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:35 |
Personal
Notes: |
Personal
Notes: Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
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