Italian Wedding Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 small onion, grated
• 1/3 cup chopped italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice bread, crust removed
• cut in small bread cubes
• 1/2 cup grated parmesan cheese
• 8 ounces ground lamb
• 8 ounces ground beef
• fresh ground pepper
• 12 cups low sodium chicken broth
• 1 lb curly endive lettuce (can use escarole)
• 2 large eggs
• 2 tablespoons freshly ground parmesan cheese
• parmesan cheese, if desired (to garnish)
• salt & freshly ground black pepper

Recipe

• 1 meatballs:
• 2 stir onion, parsley, egg, minced garlic, salt, and bread cubes in a large bowl to blend.
• 3 stir in cheese, beef, and lamb; shape into 1 inch meatballs and place on baking sheet.
• 4 soup:.
• 5 in large pot bring chicken broth to boil over medium-high heat.
• 6 add meatballs and endive.
• 7 simmer until meatballs are cooked and endive is tender, about 8 minutes (i had to cook mine a little longer).
• 8 whisk the eggs and cheese in medium bowl to blend.
• 9 stir the soup in a circular motion.
• 10 gradually drizzle the egg mixture into the moving broth. stir gently with fork to form thin strands of eggs, about 1 minute.
• 11 season to taste with salt and pepper.
• 12 ladle into bowl.
• 13 finish soup with parmesan cheese, if desired.