1 pound salad leaves curly endive good coarsely chopped
1 large eggs
2 large eggs
1 teaspoon garlic minced
8 ounces ground beef
8 ounces ground pork
12 cups chicken broth low-sodium
1 small onion grated
0.5 cup parmesan grated
2 tablespoon parmesan freshly grated for garnish
0.3 cup parsley fresh italian chopped
1 teaspoon salt
8 servings salt and pepper black freshly ground
1 slice bread fresh white trimmed
Equipment
bowl
baking sheet
ladle
whisk
pot
Directions
Watch how to make this recipe.
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs.
Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat.
Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes.
Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
