Recipe

Hosted By
DnD

		Italian Wedding Soup
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.