Italian Wedding Soup

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 small onion, chopped
• 1/4 cup chopped fresh italian parsley
• 1 egg
• 2 teaspoons garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup parmesan cheese
• 1/4 cup unseasoned breadcrumbs
• 8 ounces lean ground beef
• 8 ounces ground lamb
• 10 cups chicken broth
• 1 lb escarole, coarsely chopped
• 2 eggs
• 2/3 cup parmesan cheese, grated
• salt and pepper

Recipe

• 1 in a large bowl stir together first 6 ingredients.
• 2 stir in cheese and bread crumbs.
• 3 mix in meats with your hands.
• 4 roll into 1 inch meatballs (about 75).
• 5 place on baking sheet.
• 6 bring broth to a boil in a large pot over medium high heat.
• 7 add meatballs and escarole and simmer about 10 minutes.
• 8 whisk eggs and cheese in a bowl; then add to soup slowly stirring with a fork to form thin strands of egg about 1 minute.
• 9 season with salt and pepper.