Italian Wedding Soup

Cooking With Rania - "Hearty Soup and Sandwiches"
KDKA Pittsburgh Today Live 1/16/2013

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Italian Wedding Soup

8 cups low sodium chicken broth (homemade is best)

3/4 pound ground beef
3/4 pound ground pork
3 eggs
1 cup dry breadcrumbs
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1/2 cup grated Parmesan cheese
Salt and coarsely ground black pepper to taste

2 medium heads escarole - cleaned and chopped

5 eggs
1 cup Parmesan cheese

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, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-sized balls. Drop the meatballs into the broth. Add escarole into the broth. When the meatballs rise to the top, they are cooked, about 6 to 7 minutes. Continue to cook until the escarole is wilted.

In a separate bowl, combine the remaining 5 eggs with the remaining 1-cup of cheese. Pour this mixture into the soup, stirring constantly, until the egg mixture is cooked and appears to be shredded in the broth.

Check seasoning and add more salt and pepper, if necessary. Serve immediately

Serves: 6 - 8

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