Tuesday, October 21, 2014
Italian Wedding Soup
9-10 cup chicken broth
1 bunch of Endive or Escarole coarsely chopped
2-3 Tbps Parmesan cheese grated
Salt and pepper to taste
1/2 lb each of ground beef and pork
1/3 cp chopped fresh parsley
1 slice bread torn into small pieces
1/2 cp grated Parmesan cheese
To make meatballs, mix altogether and shape into 1 inch meatballs. Set a side.
Take broth and heat in lg pot over med heat. Add meatballs and endive/escarole. Simmer for about 10-15 minutes. Take 2 eggs and Parmesan cheese and whisk together. Gradually add egg mixture to soup, stirring gently with fork to form thin strands of egg.
Serve in bowls with Parmesan cheese on top!
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