Italian Wedding Soup Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			MEATBALLS: 1 small onion, grated 1/3 cup chopped fresh Italian parsley 1 large egg 1 teaspoon minced garlic 1 teaspoon salt 1 slice fresh white bread, crust trimmed, bread torn into small pieces 1/2 cup grated Parmesan 1 lb ground italian turkey or pork Freshly ground black pepper SOUP: 14 cups low-sodium chicken broth 1 pound kale (not baby kale), coarsely chopped 2 large eggs 2 tablespoon freshly grated Parmesan, plus extra for garnish Salt and freshly ground black pepper
			TO MAKE THE MEATBALLS: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, turkey or 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 simmer until the meatballs are almost cooked through and then add the kale, cook until kale is wilted. 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.