Italian Wedding Soup

Ingredients

• Meatballs:
• 1 small onion, grated
• 1/3 cup chopped fresh Italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice of white bread (trim crust) torn into small pieces
• 1/2 cup grated Parmesan cheese
• 8 oz. EACH ground beef and ground pork
• Fresh cracked black pepper
• SOUP:
• 12 cups chicken broth
• 1 lb. curly endive
• 2 large eggs
• 2 Tablespoons freshly grated Parmesan
• Salt and pepper to taste

Directions

1. For the meatballs, mix first 6 ingredients in a large bowl. Stir in Parmesan cheese and the ground meats.
2. Using 1 1/2 teaspoons for each, shape the meat mixture into meatballs and place on a baking sheet.
3. To make the soup, bring the broth to a boil in a large pot over medium high heat. Add the meatballs and endive. Simmer until the meatballs are cooked through and the endive is tender, about 8-10 minutes.
4. 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.
5. Ladle soup into bowls and top with additional Parmesan cheese, if desired.