Low Carb Italian Wedding Soup

• 1/2 lb ground pork
• 1/2 lb ground beef
• 1 egg
• 1/2 medium onion, finely chopped
• 1 teaspoon garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup chopped parsley
• 1 slice low-carb bread, crust removed
• 2 (900 ml) containers chicken broth (approx 2 quarts)
• 1 (284 ml) can beef broth (10 oz)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium bunch curly endive lettuce
• 2 eggs
• green onion

1. Combine in a bowl - ground pork, ground beef, 1 egg, finely chopped onion, garlic, salt, pepper, parsley and torn up bread less the crust. Roll approximate 1 inch meatballs and set aside.
2. In a large soup pot - combine the chicken broth, beef broth, salt, pepper - when this mixture comes to a boil - carefully drop your meatballs into the boiling stock.
3. The meatballs will be done when they float to the top - approximately 5 - 10 minutes.
4. Cut off the stock of the endive and chop the leaves into smaller bits. Drop the endive into the meatball broth and stirr - let the endive wilt into the soup.
5. In a small bowl whisk 2 eggs - gently pour the egg mixture into the simmering soup whisking the soup while pouring - this gives little stringy egg droppings.
6. sprinkle the top of each bowl of soup with a few bits of cut up green onions for flavour and appearance.
7. This recipe freezes very well if the amount seems overwhelming.

ground pork, ground beef, egg, onion, garlic, salt, pepper, parsley, bread, beef broth, salt, pepper, endive lettuce, eggs, green onion

Taken from www.food.com/recipe/low-carb-italian-wedding-soup-160114 (may not work)