Italian Wedding Soup

Recipe Ingredients

8 cups	1896ml	Homemade chicken broth
3/4 lb	340g / 11oz	Ground beef
3/4 lb	340g / 11oz	Ground pork
8		Eggs - divided
1 cup	146g / 5.1oz	Dry bread crumbs
2 teaspoons	10ml	Dried basil
1 teaspoon	5ml	Dried parsley
1 1/2 cups	355ml	Grated Parmesan - divided
2 cups	292g / 10oz	Escarole heads - cleaned, chopped (medium)

Recipe Instructions

In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 of the eggs, bread crumbs, basil, parsley and 1/2 cup of the Parmesan. Mix well and form into bite-size balls.

Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done.

In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1B32) - from the TV FOOD NETWORK

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