ITALIAN WEDDING SOUP

1/2 lb. meat loaf mix (ground beef and pork)
2 tsp. dried parsley
1/4 c. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 tsp. oregano
1/4 tsp. basil
1/4 c. milk

Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.

1 stewing chicken
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
1/3 teaspoon oregano
4 peppercorns
2 tsp. salt
6 qts. water

Simmer chicken with the reamining ingredients in the 6 quarts of water about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.
Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.

Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.
Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.
Variations: White cannelloni beans may be added; ham or proscuitto may be substituted for chicken.

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Italian Wedding Soup 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
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
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, 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.

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