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Italian Wedding Soup
Italian Wedding Soup
(Zuppa Per Il Matrimonio)
 
 
Ingredients:

For the Meatballs:
1 small onion, finely chopped
1/3 cup chopped fresh Italian parsley
1 large egg
1 large clove garlic, peeled, minced
1 teaspoon salt
1/2 cup Italian-style bread crumbs
1/2 cup grated Parmigiano cheese
1 and 1/2 lbs ground beef chuck
Freshly ground black pepper

For the Soup:
16 cups chicken broth or chicken stock
1 lb escarole, washed, coarsely chopped
1 cup small pasta, optional
2 large eggs
2 tablespoons freshly grated Parmigiano cheese, plus extra for garnish
Salt and freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon parsley flakes 

Directions:

Prepare the Meatballs:
In a large bowl, combine the onion, parsley, garlic, salt, pepper and bread crumbs.

Mix in the cheese and the ground beef, mixing thoroughly but trying not to overmix.

Using about 1/2 teaspoon each and with cold hands, shape the mixture into small meatballs no more than 1/2 inch in diameter.

Place them on a foil-lined baking sheet as you make them.

Prepare the Soup:
Bring the broth to a boil in a large pot over medium-high heat.

Add the meatballs and escarole (and pasta if using) and simmer until the meatballs are cooked through and the escarole is tender, about 8 minutes.

In a small bowl, whisk the eggs, cheese, salt, pepper, garlic powder and parsley flakes.

Stir the soup in a circular motion.

While stirring, gradually drizzle the egg mixture into the moving broth, stirring gently to form thin strands of egg, about 1 minute.

Season the soup to taste with salt and pepper.

Ladle the soup into bowls, sprinkle with grated Parmigiano cheese and serve with crusty bread. Serves 16.

That's it!
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