pat's Recipe

Italian Wedding Soup

Category: SOUPS/STEWS

meatballs

1 small onion, grated
1/4 cup chopped fresh flat-leaf parsley
1 large egg
4 garlic cloves, minced
1 tsp salt
1/8 tsp freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1/4 cup plain dried bread crumbs
8 ounces lean ground beef
8 ounced ground pork

soup

10 cups reduced-sodium chicken broth
1 lb escarole, coarsely chopped
2 large eggs
2/3 cup freshly grated Parmesan cheese
salt and freshly ground black pepper

to make meatballs:
In a large bowl, stir the onion, parsley, egg, garlic, salt and pepper. Stir in the cheese and bread crumbs. Using your hands, mix in the ground beef and pork. Shape the mixture into 1-in meatballs, making approximately 75 meatballs. Place on a baking sheet.
Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and escarole and simmer until the meatballs are cooked through and the escarole is tender, about 10 minutes. In a medium bowl, whisk together the eggs and cheese. Add the ess mixture to the soup slowly, stirring with a fork to form thin strands of egg, about 1 minute. Season the soup to taste with salt and pepper.

8 servings