Italian Wedding Soup from Dawn Diana
Dawn Diana 742 shares her Italian Wedding Soup recipe!
Ingredients:
2 ½ lbs. meatball mix
Mix with 2 eggs, salt, pepper, garlic powder, parsley, parmesan cheese and breadcrumbs
Make small meatballs, place on wax papered tray, set aside and prepare broth
Soup broth:
12 cups of chicken broth (I use 96 ounces)
3 bunches of Escarole or Endive coarsely chopped and washed
2 large eggs
3 Tbsp. grated parmesan cheese
Salt and pepper
Directions:
Bring the broth to boil in large pot over medium-high heat.
Add the meatballs and curly escarole.
Simmer until meatballs are cooked through (about 20 minutes or so).
Whisk the eggs and cheese in medium bowl to blend.
Stir into soup in a circular motion.
Gradually, drizzle the egg mixture into the moving broth, stirring gently with a fork to form strands of egg, about 1 minute.
Season with salt and pepper.
Makes a large pot. Can Freeze.
