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Italian Wedding Soup with Meatballs

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Level: Easy

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Description

This is a fun family favorite especially when made with alphabet letter noodles.

Ingredients

  • FOR THE MEATBALLS:
  • ¾ pounds Lean Ground Beef
  • ¾ pounds Ground Pork Or Sweet Italian Sausage
  • ½ whole Onions Chopped Fine
  • ⅔ cups Shredded Parmesan Cheese
  • 1 whole Egg, Beaten
  • ⅓ cups Parsley Chopped Fine
  • 5 cloves Garlic, Minced
  • 1 teaspoon Sea Salt And Pepper, To Taste
  • 2 teaspoons Dijon Mustard
  • FOR THE SOUP:
  • 12 cups Chicken Stock
  • 1 teaspoon Sea Salt And Pepper, Or To Taste
  • 1 cup Small Pasta, Like Stars, Alphabets, Orzo Or Ditalini Pasta
  • 3 whole Eggs, Beaten
  • 1 Tablespoon Water
  • 1 pinch Sea Salt
  • 1 bunch Curly Endive (Chicory) Or Kale, Washed Well, Chopped
  • Grated Parmesan For Garnish

Preparation

For the meatballs:
In a large bowl using your clean hands or a wooden spoon combine all the ingredients for the meatballs. Scoop meatballs using a regular size cookie scoop or a tablespoon. For larger meatballs use 2 tablespoons of meat mixture. Roll into balls and set aside on a cookie sheet.

For the soup:
In a very large pot bring chicken stock to a simmer. Add salt and pepper to taste. Gently add meatballs into the simmering stock and return to a simmer. Simmer until meatballs float to the top, about 5 minutes.

Add pasta and cook 5-6 minutes, until pasta is al dente (use package instructions for al dente as a guideline, time will vary based on type of pasta).

Beat eggs, water and a pinch of salt in a small bowl. Set aside.

Add chopped curly endive or kale into the soup. Cook for about 1 minute or until soft. While soup is simmering stir in beaten egg mixture while stirring in a circle. Cook 1 minute.

Serve garnished with Parmesan cheese.

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