Italian Recipes: Italian Wedding Soup III - Italian Recipes

Italian Recipes: Italian Wedding Soup III


 1 1/2 pounds ground beef
 1 egg
 1 clove, minced
 1 small onion, minced
 1 cup Italian bread crumbs
 2 tablespoons chopped parsley
 1/4 cup water
 salt & pepper to taste
 3 quarts chicken broth
 1 to 2 bunches of escarole
 4 eggs
 1/4 cup grated parmesan cheese


Wash and cook escarole. Squeeze dry and tear into pieces. Meanwhile mix first 8 ingredients. Form into very small meatballs. Bring broth to boil. Add meatballs few at a time, Bring to boil again, lower heat to simmer. Cover & cook 1 hour. Add escarole and cook 15 minutes. Mix eggs with grated cheese and pour into broth in steady stream, stirring constantly Cook and stir a few minutes until blended. Serve at once or cool and freeze.

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