| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 8 servings |
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
- 8 ounces ground beef
- 8 ounces ground pork
- Freshly ground black pepper
- 12 cups low-sodium chicken broth
- 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
- 2 large eggs
- 2 tablespoon freshly grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
Instructions
- 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.
- 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.
- Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Nutrition Facts
| Calories | 242 |
| Total Fat | 16 grams |
| Saturated Fat | 6.6 grams |
| Cholesterol | 117 milligrams |
| Sodium | 998 milligrams |
| Carbohydrates | 5 grams |
| Dietary Fiber | 3 grams |
| Protein | 18 grams |
| Sugar | 0 grams |
Reviews
I was looking to make a bright simple brothy soup for a sick relative. This was very bland though. The meatballs were good, but took a lot of time to form 1”balls. To us, it was meh.
We made 1/2 of the recipe and for two people, we have leftovers. I was nervous about doing it but it was so yummy. We couldn’t find endive or escarole but used chopped baby spinach and it worked out fine!
So good! Makes a lot! Will definitely do again – many times!
Sooooo delicious and easy!!!
Downsized the recipe by half and soooo happy with the tasty results. I’ll make this one again.
H. C. C rs
Super easy, quick and light for dinner! Made it exactly as written and it is perfectly seasoned. Had with a side of Italian salad and warm bread. Yummy!
Made this the other night, mainly for my husband cause he really likes wedding soup. Everything was going smoothly. When my husband came in the room, he started messing with the meat, stirring, and then he stirred some more after I put the spinach in the pot. So, the meat got over worked, I finally know what that means now, and so did the spinach. The soup ended up green. All of it was green, but he said it still tastes good, so he took it to lunch for a couple of days. Can anyone tell me if it’s because I used spinach? Or if it was because everything was overworked? NOTE: I am chronically ill, and my husband does so much for me. So I know he means well, thinking I need help with everything. So altho he did mess with my soup, I wasn’t mad… very long. We have been married for 42 years
My friend shared this recipe with me years ago, and we make it all year long. In fact, my youngest son turned eight today and requested this for lunch. We do not live in a cool climate, it’s 90 degrees and humid today, but he loves it that much! I make it exactly as written, but often add a little acini di pepe, and we do prefer kale as our green. Not necessary by any means. It is perfect as written!
Makes you wanna get married