Wedding Soup

• MEAT BALLS
• 1 small onion
• 1/4 cup chopped flat leaf parsley
• 1 large egg
• 4 minced garlic cloves
• a few dashes of salt and pepper
• 1/2 up of grated parmesan cheese 1/4 cups of plain dried bread crumbs
• 8 oz of lean ground beef
• 8 oz of ground pork
• SOUP
• 10 cups of reduced sodium chicken broth
• 1 pound of escarole coarsley choped
• 2 large eggs
• 2/3 cups of grated parmesan
• salt and freshly ground black pepper

1. 1. crack the eggs and mix all the meat ball ingredients with you're hands.
2. 2. roll all the meat balls and place on baking sheet. bring the chicken stock to a boil and add the meat balls and escarole. cook untill the meatballs are cooked through and the escarole is nice and tender for about 10-11 min.
3. 3. mix the eggs and cheese together and add the miture slowly to the soup.
4. 4. season the soup with salt and pepper.
5. 5. enjoy

onion, flat leaf parsley, egg, garlic, salt, parmesan cheese, ground beef, ground pork, soup, chicken broth, coarsley, eggs, parmesan, salt

Taken from www.epicurious.com/recipes/member/views/wedding-soup-1266770 (may not work)