Italian Wedding Soup


2 medium heads escarole, cleaned and chopped
8 cups homemade chicken broth
1/2 pound ground beef
1/2 pound ground pork
4 eggs
1 cup dry bread crumbs
2 tablespoons dried basil
1 teaspoon dried parsley
1 1/2 cups grated Parmesan cheese

In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked. When escarole is wilted it is done.
In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

http://www.roccodispirito.com/recipes/italianweddingsoup

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Published in: on January 3, 2011 at 3:48 pm  Leave a Comment  

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