Italian Wedding Soup with Meatballs

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.