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Italian Wedding Bell Soup

Italian Wedding Bell Soup


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Description:

There was this little Italian lady at my job that introduced me to this soup. It is one of my faves. I don't remember where I got the recipe, but it is damn good.

Prep:

1 hour

Servings:

6

Submitted by:

Olivia
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Ingredients

8
cups homemade chicken broth
3/4
pound ground beef
3/4
pound ground pork
3
eggs, plus 5 eggs
1
cup dry bread crumbs
2
tsp dried basil
1
tsp dried parsley
1/2
cups grated Parmesan, plus 1 cup
2
medium heads escarole, cleaned and chopped

Directions

1.
Bring broth to a boil over medium heat.
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2.
Combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan.
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3.
Mix well and form into bite-size balls. Drop the balls into the broth.
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4.
Add escarole into broth.
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5.
(When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done.)
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6.
Combine the remaining 5 eggs with the remaining 1 cup of cheese.
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7.
Pour this mixture into the soup, stirring continuously, until the egg is cooked.
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