Wedding Soup
15 ingredients
5 steps
Ingredients
- MEAT BALLS
- 1 small onion
- 1/4 cup chopped flat leaf parsley
- 1 large egg
- 4 minced garlic cloves
- a few dashes of salt and pepper
- 1/2 up of grated parmesan cheese 1/4 cups of plain dried bread crumbs
- 8 oz of lean ground beef
- 8 oz of ground pork
- SOUP
- 10 cups of reduced sodium chicken broth
- 1 pound of escarole coarsley choped
- 2 large eggs
- 2/3 cups of grated parmesan
- salt and freshly ground black pepper
Directions
-
11. crack the eggs and mix all the meat ball ingredients with you're hands.
-
22. roll all the meat balls and place on baking sheet. bring the chicken stock to a boil and add the meat balls and escarole. cook untill the meatballs are cooked through and the escarole is nice and tender for about 10-11 min.
-
33. mix the eggs and cheese together and add the miture slowly to the soup.
-
44. season the soup with salt and pepper.
-
55. enjoy
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