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Wedding Soup

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    Source: cooksrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Meatballs:

    2. 8 ounces lean ground beef

    3. 1 tablespoon freshly grated Parmesan cheese

    4. 1 slice bread, soaked in milk, and squeezed dry

    5. 1 large egg yolk

    6. 1 teaspoon chopped fresh Italian (flat-leaf) parsley

    7. Salt and freshly ground pepper to taste

    8. Soup:

    9. 4 cups chicken broth

    10. 1 head escarole, coarsely chopped

    11. 1 small onion, chopped

    12. !/2 cup pastina, or other very small shaped pasta

    13. 2 large eggs

    14. 2 tablespoons freshly grated Parmesan cheese

    15. Salt to taste

    Instructions Jump to Ingredients ↑

    1. For Meatballs: Combine all the meatball ingredients and form into balls 1-inch in diameter. Set aside.

    2. For Soup: Bring broth to a boil in a large saucepan. Add the escarole, onion, and meatballs. Cook about 3 minutes.

    3. Add the pastina and cook 4 to 5 minutes.

    4. In a bowl, whisk together the eggs and 2 tablespoons Parmesan cheese. Whisk the egg mixture into gently simmering broth. Cook for 2 more minutes. Serve hot.

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