Italian Wedding Soup

• Meatballs
• 1 small onion, chopped
• 1/4 cup chopped fresh Italian parsley
• 1 egg
• 2 teaspoons garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup parmesan cheese
• 1/4 cup unseasoned breadcrumbs
• 8 ounces lean ground beef
• 8 ounces ground pork
• Soup
• 10 cups chicken broth
• 1 lb escarole, coarsely chopped
• 2 eggs
• 2/3 cup parmesan cheese, grated
• salt and pepper

1. In a large bowl stir together first 6 ingredients.
2. Stir in cheese and bread crumbs.
3. Mix in meats with your hands.
4. Roll into 1 inch meatballs (about 75).
5. Place on baking sheet.
6. Bring broth to a boil in a large pot over medium high heat.
7. Add meatballs and escarole and simmer about 10 minutes.
8. Whisk eggs and cheese in a bowl; then add to soup slowly stirring with a fork to form thin strands of egg about 1 minute.
9. Season with salt and pepper.

meatballs, onion, fresh italian parsley, egg, garlic, salt, pepper, parmesan cheese, breadcrumbs, lean ground beef, ground pork, chicken broth, eggs, parmesan cheese, salt

Taken from www.food.com/recipe/italian-wedding-soup-198767 (may not work)