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Ingredients
| onions: 1 (chopped) |
| Italian parsley: 1/4 cup (chopped) |
| eggs: 1 |
| garlic (minced): 2 tsp (minced) |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| parmesan cheese (grated): 1/2 cup |
| bread crumbs: 1/4 cup |
| ground beef, lean: 8 oz |
| ground pork: 8 oz |
| chicken broth: 10 cups |
| endive (escarole): 1 lb (coarsely chopped) |
| eggs: 2 |
| grated parmesan cheese: 2/3 cup |
| salt |
| black pepper |
Italian Wedding Soup
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
- In a large bowl stir together first 6 ingredients.
- Stir in cheese and bread crumbs.
- Mix in meats with your hands.
- Roll into 1 inch meatballs (about 75).
- Place on baking sheet.
- Bring broth to a boil in a large pot over medium high heat.
- Add meatballs and escarole and simmer about 10 minutes.
- Whisk eggs and cheese in a bowl; then add to soup slowly stirring with a fork to form thin strands of egg about 1 minute.
- Season with salt and pepper.