BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 26 2012

Homemade Italian Wedding Soup

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    1 small onion, grated
    1/3 cup chopped fresh Italian parsley
    1 large egg
    1 teaspoon minced garlic
    1 teaspoon salt
    1 slice fresh white bread, crust trimmed, bread torn into small pieces
    1/2 cup grated Parmesan
    8 ounces ground beef
    8 ounces ground pork
    Freshly ground black pepper


    12 cups low-sodium chicken broth
    1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
    2 large eggs
    2 tablespoon freshly grated Parmesan, plus extra for garnish
    Salt and freshly ground black pepper


To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.