Italian Wedding Soup

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.

Ingredients:

Meatballs:

  • 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

Soup:

  • 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

Directions:

  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

Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 8 servings

Recipe courtesy of Giada De Laurentiis