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Italian Wedding Soup

Courses: Soup
Serves: 8 people

Recipe Ingredients

8 cups 1896mlHomemade chicken broth
3/4 lb 340g / 11ozGround beef
3/4 lb 340g / 11ozGround pork
8   Eggs - divided
1 cup 146g / 5.1ozDry bread crumbs
2 teaspoons 10mlDried basil
1 teaspoon 5mlDried parsley
1 1/2 cups 355mlGrated Parmesan - divided
2 cups 292g / 10ozEscarole heads - cleaned, chopped (medium)

Recipe Instructions

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 of the eggs, bread crumbs, basil, parsley and 1/2 cup of the 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.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1B32) - from the TV FOOD NETWORK

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