Italian Wedding Soup (Giada De Laurentiis' Recipe) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
I found this recipe on the internet when searching for a good recipe for Italian Wedding Soup. Ingredients:
1 small onion, grated |
1/3 cup chopped fresh italian parsley |
1 large egg |
1 teaspoon minced garlic |
1 teaspoon salt |
1 slice fresh white bread, crust trimmed, bread torn into small pieces |
1/2 cup grated parmesan cheese |
8 ounces ground beef |
8 ounces ground pork |
fresh ground black pepper |
12 cups low sodium chicken broth |
1 lb curly endive lettuce, coarsely chopped (1 pound of escarole would be a good substitution) |
2 large eggs |
2 tablespoons freshly grated parmesan cheese, plus extra for garnish |
salt & freshly ground black pepper |
Directions:
1. 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 a baking sheet.
2. 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 8 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 stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
3. Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
|
|