Italian Wedding Soup

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

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.

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.