It’s Fall! Let’s Cook Soup…

Time to share another family gem! This time I’m talking about Italian Wedding Soup. Luscious little meatballs floating in a sea of broth with escarole and Parmesan cheese. OMG!!
Typically I only make this for our Christmas dinner as the soup course. But, I wasn’t able to make it last year because I had a blocked duct (super painful and flu-like symptoms from breastfeeding…OUCH).
So, it’s late October and I’m like why do I only make this soup once a year?! So, I made it. And it’s ridiculously easy and makes a ton. Perfect! No cooking for this weekend! 🙂

Italian Wedding Soup

Ingredients:
2-3 boxes of chicken broth
3/4 pound ground chicken or beef
3/4 pound ground pork
8 eggs
1 cup dried bread crumbs
2 tsp dried basil
1 tsp dried parsley
1 & 1/2 cups grated Parmesan cheese
2 medium or 1 large head of escarole, cleaned and chopped

Method:
In a large pot over medium heat, bro the broth to a boil. In a large bowl, combine the ground meats, 3 eggs, breadcrumbs, basil, parsley, and 1/2 cup Parmesan. Mix well and form bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs float, they are cooked, about 6-7 minutes. When escarole wilts it is cooked. In a separate bowl, mix the remaining 5 eggs and 1 cup of cheese. Pour this mixture into the soup stirring continuously until the egg is cooked.

I like to serve with a hunk of crusty Italian bread. Mmmmmmm.

Makes 6-8 servings