Italian Wedding Soup

Level: Easy

Total: 35 min

Prep: 15 min

Cook: 20 min

Yield: 8 servings

Ingredients

Meatballs:

• 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

Soup:

• 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 tablespoon 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.

RECIPE COURTESY OF GIADA DE LAURENTIIS