I usually double or even triple the meatball recipe. And then freeze them in separate baggies. This way, whenever I want the soup – the hard part is done already.


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

12 cups low-sodium chicken broth (I used my own veggie broth)
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good
substitution) (I didn’t make it with this last time I made it.) I’d say it can be optional
2 large eggs
2 tablespoon freshly grated Parmesan, plus
extra for garnish
Salt and freshly ground black pepper


  1. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend.
  2. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs.
  3. Place on a baking sheet.
  4. To make the soup: Bring the broth to a boil in a large pot over medium-high heat.
  5. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes.
  6. Whisk the eggs and cheese in a medium bowl to blend.
  7. 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.
  8. Season the soup to taste with salt and pepper.
  9. Ladle the soup into bowls and serve.
  10. Finish soup with parmesan cheese if desired.

Recipe courtesy of Giada De Laurentiis
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 8 servings