ITALIAN WEDDING SOUP

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Italian Wedding Soup image

Make and share this Italian Wedding Soup recipe from Food.com.

Provided by MizzNezz

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

8 cups chicken broth
3/4 lb ground beef
3/4 lb ground pork
8 eggs, divided
1 cup dry breadcrumbs
2 teaspoons basil
1 teaspoon parsley
1/2 cup grated parmesan cheese
1 cup grated parmesan cheese
2 heads escarole, cleaned and chopped

Steps:

  • In soup pot on med heat, bring broth to a boil.
  • In bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1/2 cup parmesan.
  • Mix well and form into tiny bite size balls.
  • Drop the balls into the broth.
  • Add escarole.
  • When meatballs rise to the top, they are cooked, (7-8 minutes).
  • When ecsarole is wilted it is done.
  • In another bowl, mix the remaining eggs with the remaining parmesan.
  • Add to soup, stirring continuously, until cooked through.

Nutrition Facts : Calories 626.7, Fat 37.2, SaturatedFat 15, Cholesterol 349.4, Sodium 1711.2, Carbohydrate 21.4, Fiber 6.1, Sugar 3, Protein 49.2

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