Italian Wedding Soup
© Spirit Media 2004-2010 All Rights Reserved
This is my mother's recipe for Italian wedding soup, a delicious, hearty soup that we ate every year at Christmastime.
2 medium heads escarole, cleaned and chopped
8 cups homemade chicken broth
1/2 pound ground beef
1/2 pound ground pork
4 eggs
1 cup dry bread crumbs
2 tablespoons dried basil
1 teaspoon dried parsley
1 1/2 cups grated Parmesan cheese
In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked. When escarole is wilted it is done.
In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.
Yield: Serves 6-8
Published: 01/26/06
© Spirit Media 2004-2010 All Rights Reserved
