Italian Wedding Soup

Name: Italian Wedding Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 small onion, grated; 1/3 cup chopped Italian parsley; 1 large egg; 1 teaspoon minced garlic; 1 teaspoon salt; 1 slice white bread, crust removed; cut in small bread cubes; 1/2 cup grated parmesan cheese; 8 ounces ground pork; 8 ounces ground beef; fresh ground pepper; 12 cups low sodium chicken broth; 1 lb curly endive lettuce (can use escarole); 2 large eggs; 2 tablespoons freshly ground parmesan cheese; parmesan cheese, if desired (to garnish); salt & freshly ground black pepper

Submitted by Jane from Ohio

"This is a good and easy soup to make. I got this from Giada De Laurentiis on the Food Network."

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Ready In:: 35mins
Ingredients:: 17
Serves:: 6

ingredients

Meatballs
1 small onion, grated
¹⁄₃ cup chopped Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice white bread, crust removed
cut in small bread cubes
¹⁄₂ cup grated parmesan cheese
8 ounces ground pork
8 ounces ground beef
fresh ground pepper
Soup
12 cups low sodium chicken broth
1 lb curly endive lettuce (can use escarole)
2 large eggs
2 tablespoons freshly ground parmesan cheese
parmesan cheese, if desired (to garnish)
salt & freshly ground black pepper

directions

Meatballs:
Stir onion, parsley, egg, minced garlic, salt, and bread cubes in a large bowl to blend.
Stir in cheese, beef, and pork; shape into 1 inch meatballs and place on baking sheet.
Soup:
In large pot bring chicken broth to boil over medium-high heat.
Add meatballs and endive.
Simmer until meatballs are cooked and endive is tender, about 8 minutes (I had to cook mine a little longer).
Whisk the eggs and cheese in medium bowl to blend.
Stir the soup in a circular motion.
Gradually drizzle the egg mixture into the moving broth. Stir gently with fork to form thin strands of eggs, about 1 minute.
Season to taste with salt and pepper.
Ladle into bowl.
Finish soup with parmesan cheese, if desired.