Italian Wedding Soup


Serves: 8

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


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