Italian Wedding Soup

Recipe by MizzNezz
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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