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Wedding Soup

No recipe image available.A delicious soup with meatballs cooked in chicken broth with chopped curly endive and swirls of thin threads of cooked egg mixed with Parmesan cheese.

Recipe Ingredients:

8 ounces ground beef
8 ounces ground pork
1 small onion, finely minced
1 slice white bread, crumbled
1/2 cup freshly grated Parmesan
1/3 cup chopped fresh flat-leaf parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
Freshly ground black pepper

12 cups chicken broth
1 pound curly endive, coarsely chopped
2 large eggs
2 tablespoon freshly grated Parmesan
Salt and freshly ground black pepper

Freshly grated Parmesan for garnish

Cooking Directions:

  1. For Meatballs: In a large bowl, combine ingredients, mixing well. Shape meat mixture into 1-inch-diameter meatballs, place on a baking sheet and set aside.
  2. For 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 to 10 minutes.
  3. Beat the eggs and cheese together in bowl.
  4. Stir the soup while gradually drizzling the egg mixture into the broth. Stir gently with a fork for about a minute to form thin stands of egg.
  5. Season to taste with salt and pepper.
  6. Serve soup hot garnished with Parmesan cheese if desired.

Makes 6 servings.