Italian Wedding Soup
Source of Recipe
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List of Ingredients
Meatballs:
1 small onion, grated
1/3 cup chopped 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
1/2 lb. (8 oz.) ground beef
1/2 lb. (8 oz.) ground pork
Freshly ground black pepper
Recipe
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.
Soup:
12 cups low sodium chicken broth
1 lb. curly endive or escarole, coarsely chopped
2 large eggs
2 TB freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
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.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese
if
desired.
Yield: 8 servings.
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