Italian Wedding Soup

Classic soup.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 8  cups chicken broth
• 3⁄4 lb ground beef
• 3⁄4 lb ground pork
• 8  eggs, divided
• 1  cup  dry breadcrumbs
• 2  teaspoons basil
• 1  teaspoon parsley
• 1⁄2 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.