Italian Wedding Soup
By jenalynn848
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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
- 8 oz. ground beef
- 8 oz. ground pork
- Freshly ground pepper
- Soup:
- 12 cups low-sodium chicken broth
- 1 lb. curly endive, escarole, spinach or kale, coarsely chopped
- 2 large eggs
- 2 Tbsp. Parmesan, plus extra for garnish
- Salt and freshly ground pepper
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
To make the meatballs:
1.) Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork.
2.) Using 1 1/2 tsp. for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a large baking sheet.
To make the soup:
1.) Bring the broth to a boil in a large pot over medium-high heat.
2.) Add the meatballs and greens and simmer until the meatballs are cooked through and the greens are tender, about 8 minutes.
3.) Whisk the eggs and cheese in a medium bowl to blend.
4.) Stir in the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands, about 1 minute.
5.) Season the soup with salt and pepper. Ladle the soup into bowls and serve. Finish with a drizzle of olive oil and parmesan cheese if desired.
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