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Italian Wedding Soup

Italian Wedding Soup
PREP TIME
15 min
COOK TIME
20 min
YIELDS
8 servings

Pork and beef meatballs are served in a flavourful broth with curly endive (or escarole, if you prefer to substitute).

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Ingredients

Meatballs

1
small onion, grated
cup chopped fresh Italian parsley
1
large egg
1
tsp garlic, minced
1
tsp salt
1
slice fresh white bread, crust trimmed, bread torn into small pieces
½
cup grated Parmesan
8
oz ground beef
8
oz ground pork
Freshly ground black pepper

Soup

12
cups low-sodium chicken broth
1
lb(s) curly endive, coarsely chopped (1 lb of escarole would be a good substitution)
2
large eggs
2
Tbsp freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
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Directions

Step 1

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.

Step 2

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.

Step 3

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

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