fine dining experience

Italian Wedding Soup

Italian Wedding Soup

Ingredients

  1. Meatballs:
  2. 1 small onion, grated
  3. 1/3 cup chopped fresh Italian parsley
  4. 1 large egg
  5. 1 teaspoon minced garlic
  6. 1 teaspoon salt
  7. 1 slice fresh white bread, crust trimmed, bread torn into small pieces
  8. 1/2 cup grated Parmesan
  9. 8 ounces ground beef
  10. 8 ounces ground pork
  11. Freshly ground black pepper
  12. Soup:
  13. 12 cups low-sodium chicken broth
  14. 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
  15. 2 large eggs
  16. 2 tablespoon freshly grated Parmesan, plus extra for garnish
  17. Salt and freshly ground black pepper

Directions

  1. 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.
  2. 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.
  3. Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.