Food Network: Italian Wedding Soup

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Italian Wedding Soup
Recipe courtesy Giada De Laurentiis

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
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good
substitution)
2 large eggs
2 tablespoon 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, beef and pork. Using 1 1/2 teaspoons
for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking
sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat.
Add the meatballs and curly endive and simmer until the meatballs are cooked
through and the curly endive is tender, about 8 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
stands 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.