Italian Wedding Soup

MizzNezz's Note:

Classic soup.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 8 cups chicken broth
• ¾ lb ground beef
• ¾ lb ground pork
• 8 eggs , divided
• 1 cup dry breadcrumbs
• 2 teaspoons basil
• 1 teaspoon parsley
• ½ cup grated parmesan cheese
• 1 cup grated parmesan cheese
• 2 heads escarole , cleaned and chopped

Directions:

1. In soup pot on med heat, bring broth to a boil.
2. In bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1/2 cup parmesan.
3. Mix well and form into tiny bite size balls.
4. Drop the balls into the broth.
5. Add escarole.
6. When meatballs rise to the top, they are cooked, (7-8 minutes).
7. When ecsarole is wilted it is done.
8. In another bowl, mix the remaining eggs with the remaining parmesan.
9. Add to soup, stirring continuously, until cooked through.

Reviews

[Marie]

I started this soup by adding carrots, onions and celery, finely diced and sauteed in olive oil. Then I proceeded with the recipe except adding 1/2 c acine de pepe (very small pasta). Very good tasting!

[greyghost]

Very good! With a little chicken this would be perfect! I like the parmesan and egg rather than the noodles! Thank you so much! It was a big hit! ps meatballs were great!

[Marcy1]

Very tasty, especially with the parmesan added.