Succulent Parmesan rich meatballs floating around in a rich broth,
surrounded by ribbons of egg and fresh spinach.

Too stinkin' good.

Step by step and photos on my blog if you are interested.
http://www.kokoscornerblog.com/mycor...ding-soup.html

or
http://tinyurl.com/4wkddb7

Here's the recipe I kinda used.

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Italian Wedding Soup

soups/stews

Meat balls
1 small onion; grated
1/3 cup chopped Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon Salt
1 slice fresh white bread, crust trimmed; bread torn into pieces
1/2 cup grated parmesan cheese
8 ounces ground beef
8 ounces ground pork
freshly ground black pepper

Soup
12 cups low sodium chicken broth
1 pound curly endive; coarsely chopped
or 1 pound escarole
2 large eggs
2 tablespoons freshly grated parmesan cheese
salt, freshly ground black pepper

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-inch diameter meatballs. Place on
baking sheet.

To make the soup: Bring the broth to a boil in a large pot over
medium-high heat. Add the meatballs and curly endive and simmer until
the meatballs are cooked through and the curly endive is tender, about
6 minutes. Whisk the eggs and cheese in a medium 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 strands of
egg, about 1 minute.
Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese
if desired.

Notes: Giada De Laurentis

Yield: 8 servings

Preparation Time: 00:35



** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

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