Wedding Soup - {Zuppa Di Nozze}

Recipe Ingredients

1		Egg (large)
1/2 lb	227g / 8oz	Ground veal
1/2 lb	227g / 8oz	Ground beef sirloin
1/3 cup	48g / 1.7oz	Fresh bread crumbs
2 tablespoons	30ml	Finely-minced flat-leaf parsley
1 1/2 teaspoons	7.5ml	Grated lemon zest
1 teaspoon	5ml	Grated nutmeg
		Fine sea salt - to taste
8 cups	1896ml	Homemade Beef Broth - (see recipe )
10		Black peppercorns
3 cups	120g / 4.2oz	Escarole leaves - washed, drained,
		And torn into small pieces
		Freshly-grated Parmigiano-Reggiano cheese - for sprinkling

Recipe Instructions

Preheat the oven to 350 degrees.

In a large bowl, lightly beat the egg. Add the veal, sirloin, bread crumbs, parsley, lemon zest, nutmeg, and salt and mix until well blended. Do not overmix. Form the mixture into small marble-size balls with your hands and place the meatballs on a rimmed baking sheet or in a shallow baking pan.

Bake for 30 minutes. Drain off the fat from the pan.

Meanwhile, in a large pot, combine the broth and peppercorns and bring to a boil.

Add the escarole to the broth, cover, and boil for 5 minutes. Add the meatballs and simmer for 5 minutes. Serve the soup in individual soup bowls and pass the cheese for sprinkling.

This recipe yields ?? servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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