Italian Wedding Soup
Very delicious and easy to make.
Dovetailing Tip: Sausage is a often found in Italian Wedding Soup, add Italian pork sausage in place of the ground pork and cook an extra 1 pound to be used day 4 in the Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese.
Prep Time:
Cook Time:
Total Time:
Ingredients:
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 | |
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 tablespoons | freshly grated parmesan, plus extra for garnish |
salt and freshly ground black pepper |
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.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Source: foodnetwork.com