Ingredients
- 8 cups homemade chicken broth
- 3/4 pound ground beef
- 3/4 pound ground pork
- 3 eggs, plus 5 eggs
- 1 cup dry bread crumbs
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1/2 cups grated Parmesan, plus 1 cup
- 2 medium heads escarole, cleaned and chopped
Directions
In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.
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By nannysherry
florida
on December 06, 2010
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I saw Rocco make this soup on the cooking network. it was crazy easy. We all loved it. I havent reheated it so no sure if it will be too salty
By nrthsd219_12287788
wildwood, 70
on November 05, 2009
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THIS IS THE SOUP MY MOTHER, GRANDMOTHER MADE.
WE NEVER CALLED IT "ITALIAN WEDDING SOUP" IT WAS JUST "ESCAROLE SOUP". AND WHEN YOU SAID THAT, EVERYONE KNEW WHAT WAS COMING.
THANKS FOR KEEPING THINGS AUTHENTIC. I LOVE IT!!
By embo1705
Canastota, NY
on September 20, 2008
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I love making this soup since it's so quick and easy to whip up. I substituted the grated parm with shredded for the whole recipie and I think it flavors the soup much better. Next I'm going to try adding the pork to it.
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