RECIPES FOR ITALIAN WEDDING SOUP RECIPES

Steps:

• To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
• To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
• Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Steps:

• In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. , In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through.