Italian Wedding Soup

• 1 small onion, grated
• 13 cup chopped Italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice white bread, crust removed
• cut in small bread cubes
• 12 cup grated parmesan cheese
• 8 ounces ground pork
• 8 ounces ground beef
• fresh ground pepper
• 12 cups low sodium chicken broth
• 1 lb curly endive lettuce (can use escarole)
• 2 large eggs
• 2 tablespoons freshly ground parmesan cheese
• parmesan cheese, if desired (to garnish)
• salt & freshly ground black pepper

1. Meatballs:
2. Stir onion, parsley, egg, minced garlic, salt, and bread cubes in a large bowl to blend.
3. Stir in cheese, beef, and pork; shape into 1 inch meatballs and place on baking sheet.
4. Soup:.
5. In large pot bring chicken broth to boil over medium-high heat.
6. Add meatballs and endive.
7. Simmer until meatballs are cooked and endive is tender, about 8 minutes (I had to cook mine a little longer).
8. Whisk the eggs and cheese in medium bowl to blend.
9. Stir the soup in a circular motion.
10. Gradually drizzle the egg mixture into the moving broth.
11. Stir gently with fork to form thin strands of eggs, about 1 minute.
12. Season to taste with salt and pepper.
13. Ladle into bowl.
14. Finish soup with parmesan cheese, if desired.

onion, italian parsley, egg, garlic, salt, white bread, bread cubes, parmesan cheese, ground pork, ground beef, fresh ground pepper, chicken broth, endive lettuce, eggs, freshly ground parmesan cheese, parmesan cheese, salt

Taken from www.food.com/recipe/italian-wedding-soup-223495 (may not work)