Italian wedding soup

this is from food network courtesy of Giada. I just added pasta.

  1. meatballs
  2. 1 small onion grated
  3. 1/3 cup chopped fresh italian parsley
  4. 1 large egg
  5. 1 tsp minced garlic
  6. 1 tsp salt
  7. 1 slice fresh white bread crust trimmed torn into small pieces
  8. 1/2 cup grated parmesan
  9. 8 oz ground beef
  10. 8 oz ground pork
  11. 1 freshly ground black pepper
  12. soup
  13. 12 cup low sodium chicken broth
  14. 1 lb curly endive or escarole chopped
  15. 2 large eggs
  16. 2 tbsp freshly grated parmesan
  17. 1 salt and freshly ground pepper
  18. 1/2 box acini di pepe pasta
  1. 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 1/2 inch diameter meatballs Place on a baking sheet
  2. To make the soup: bring the broth to a boil in a large pot over medium high heat Add the meatballs curly endive and pasta and simmer until meatballs and pasta are cooked through About 8 minutes Whisk the eggs and cheese in a 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 to taste with salt and pepper Garnish with parmesan

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