Italian Wedding Soup

This is a good and easy soup to make. I got this from Giada De Laurentiis on the Food Network.

• Ready In: 35 mins
• Serves: 6

Ingredients

• Meatballs

• 1  small onion, grated
• 1⁄3 cup  chopped Italian parsley
• 1  large egg
• 1  teaspoon  minced garlic
• 1  teaspoon salt
• 1  slice  white bread, crust removed
•  cut in small  bread cubes
• 1⁄2 cup  grated parmesan cheese
• 8  ounces ground pork
• 8  ounces ground beef
•  fresh ground pepper

• Soup

• 12  cups low sodium chicken broth
• 1  lb curly endive lettuce (can use escarole)
• 2  large eggs
• 2  tablespoons  freshly ground parmesan cheese
•  parmesan cheese, if desired (to garnish)
•  salt & freshly ground black pepper

Directions

1. Meatballs:
2. Stir onion, parsley, egg, minced garlic, salt, and bread cubes in a large bowl to blend.
3. Stir in cheese, beef, and pork; shape into 1 inch meatballs and place on baking sheet.
4. Soup:
5. In large pot bring chicken broth to boil over medium-high heat.
6. Add meatballs and endive.
7. Simmer until meatballs are cooked and endive is tender, about 8 minutes (I had to cook mine a little longer).
8. Whisk the eggs and cheese in medium bowl to blend.
9. Stir the soup in a circular motion.
10. Gradually drizzle the egg mixture into the moving broth. Stir gently with fork to form thin strands of eggs, about 1 minute.
11. Season to taste with salt and pepper.
12. Ladle into bowl.
13. Finish soup with parmesan cheese, if desired.