Italian Wedding Soup

Name: Italian Wedding Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Cuisine: european
Ingredients: 8 cups homemade chicken broth; 3/4 pound ground beef; 3/4 pound ground pork; 3 eggs, plus 5 eggs; 1 cup dry bread crumbs; 2 teaspoons dried basil; 1 teaspoon dried parsley; 1/2 cups grated Parmesan, plus 1 cup; 2 medium heads escarole, cleaned and chopped

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Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 6 to 8 servings

Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 6 to 8 servings

Ingredients

8 cups homemade chicken broth

3/4 pound ground beef

3/4 pound ground pork

3 eggs, plus 5 eggs

1 cup dry bread crumbs

2 teaspoons dried basil

1 teaspoon dried parsley

1/2 cups grated Parmesan, plus 1 cup

2 medium heads escarole, cleaned and chopped

Directions

In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. 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, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.