Italian Wedding Soup

Yield

Yield: 8 Servings

Ingredients

Meatballs:
1 small onion, finely chopped
⅓ cup chopped fresh parsley or 1 Tbsp dried parsley
1 large egg
1 tsp minced garlic
1 tsp salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
½ cup grated Parmesan cheese
1 pound ground pork
Freshly ground black pepper

Soup:
12 cups chicken broth
2 cups carrots, small dice
1 pound escarole, coarsely chopped
2 large eggs
2 Tbsp freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

Instructions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, pork and pepper. Using 1½ tsp for each, shape the meat mixture into 1-inch diameter meatballs. Place on a baking sheet and bake in a 350°F oven until lightly browned.
To make the soup: Bring the broth to a boil in a large pot over medium high heat. Add the meatballs, carrots and escarole and simmer until the meatballs are cooked through and the escarole is tender, about 8-12 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 strands 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.

Notes

Recipe adapted from Giada De Laurentiis’s recipe found at www.food52.com.

Photo from www.food52.com

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