Italian Wedding Soup
Serves 8
Ingredients
Meatballs - Makes about 30 meatballs (appx. 1" each)
- 1 lb ground pork
- 1 cup breadcrumbs
- 1 tbsp ground fennel seed
- ½ cup chopped fresh Italian parsley
- ½ cup grated Parmesan cheese
- ½ cup grated Romano cheese
- 3 tbsp milk
- 1 large egg
- 1 tsp salt
- 1 small onion, grated
- black pepper to taste
Soup
- 12 cups chicken stock or broth
- 1 cup white wine
- 1 lb escarole, cleaned & chopped
- 2 large eggs, lightly beaten
- ½ cup grated Parmesan cheese
- ½ cup grated Romano cheese
- salt & pepper to taste
How-to
Meatballs
- In a bowl, mix pork, breadcrumbs, fennel seed, parsley, cheeses, milk, egg, salt, and onions with your hands. Add black pepper to taste
- Form tiny balls with the mixture, about 1" in diameter and set aside on parchment-lined baking sheet
Soup
- In a large pot bring the broth and wine to a boil
- Add the meatballs and escarole and simmer until the meatballs are cooked through and the escarole is tender, about 10 minutes
- In a separate bowl, lightly beat 2 eggs and add to cheeses. Stir to mix. Season with salt and pepper. Slowly drizzle into the soup and stir in with a fork so that it forms strands in the soup. Ready to serve!