Italian Wedding Soup With Meatballs

1. 1

   For the meatballs:

2. 2

   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.

3. 3

   For the soup:

4. 4

   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.

5. 5

   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).

6. 6

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

7. 7

   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.

8. 8

   Serve garnished with Parmesan cheese.

* Per serving · 4 servings · Values may vary.