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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a good and easy soup to make. Ingredients:
1 small onion, grated |
1/3 cup chopped italian parsley |
1 large egg |
1 teaspoon minced garlic |
1 teaspoon salt |
1 slice white bread, crust removed |
cut in small bread cubes |
1/2 cup grated parmesan cheese |
8 ounces ground pork |
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 |
Directions:
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 pork; 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.
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