Italian Wedding Soup with Meatballs

Ingredients

• FOR THE MEATBALLS:
• ¾ pounds Lean Ground Beef
• ¾ pounds Ground Pork
• ½ whole Onions, Chopped Fine
• 1 whole Egg
• ⅔ cups Parmesan
• ⅓ cups Parsley Chopped Fine
• 5 cloves Garlic, Minced
• 1 teaspoon Sea Salt And Pepper
• 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 Or Ditalini Pasta
• 3 whole Eggs, Beaten
• 1 Tablespoon Water
• 1 pinch Sea Salt
• 1 head Curly Endive (Chicory), Chopped And Washed Well
• Additional Parmesan, For Garnish

Preparation Instructions

For the meatballs: In a large bowl combine all the ingredients for the meatballs. Scoop meatballs using a regular size cookie scoop or a tablespoon. Roll into balls and set aside on a cookie sheet.

For the soup: Bring chicken stock to a simmer. Add salt and pepper to taste. Gently add meatballs to 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.

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

Add washed curly endive to soup. Cook for about 1 minute until soft.

While soup is simmering, stir in beaten egg mixture while stirring in a circle. Cook 1 minute.

Serve garnished with Parmesan cheese.