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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Traditionally this soup is served at Italian weddings, but my family made it every time we wanted to feel the love . This reminds me of my Italian (Scavo / Rotella) family recipe. Ingredients:
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 pork |
10 cups chicken broth |
1 lb escarole, coarsely chopped |
2 eggs |
2/3 cup parmesan cheese, grated |
salt and pepper |
Directions:
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.
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