Italian Wedding Soup

The term "wedding soup" comes from the Italian language phrase "minestra." 

(married soup).  It is referenced to the flavor produced by the combination marriage of

greens and meat.  This is a simple but delicious soup with escarole greens cooked

in chicken broth with tiny meatballs.

Meatball Ingredients:

2 cloves garlic, minced

1/2 tsp onion powder

1 TBS parsley, dry

1 egg, beaten

1/4 cup bread crumbs, seasoned

2 TBS grated cheese

1 lb lean ground beef (or any ground meat)

Soup Ingredients:

8 cups broth

2 cups onions, chopped

3 cloves garlic, minced

1 head escarole, rinsed and chopped

2 eggs 

3 TBS grated cheese

Directions:

1.  Add all ingredients, except the meat, into a medium-size bowl.  Mix well with a spoon.  Let sit for approx. 5 mins until bread crumbs become moist.  Add ground beef to the bowl.  Season with salt and pepper.  With a spoon or with your hands, fold together to incorporate.  With a small cookie scoop (about 1 TBS), start making meatballs.  Roll each ball in the palm of your hand to make it perfectly round.  Put aside.

2.  In a large stockpot, add broth, onions, and garlic.  Heat on med/high heat.  Chop escarole into bite-size pieces.  Place in a large strainer and rinse well.   Add to the pot.  Cook for 20 mins or until escarole is soft.  Drop meatballs into the stockpot with the soup.  Gently stir and cook for 8-10 mins.  

3.  In a small mixing bowl, beat the eggs.  Add the grated cheese and stir together.  Pour all of the egg/cheese mixtures into the soup.  Stir and cook for 5 mins.