Italian Wedding Soup Recipe
Ingredients:8 cups homemade chicken broth
3/4 pound ground beef
3/4 pound ground pork
3 eggs, plus 5 eggs
1 cup dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cups grated Parmesan, plus 1 cup
2 medium heads escarole, cleaned and chopped
Directions:Bring broth to a boil over medium heat.
Combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup 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.)
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.
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