Italian Wedding Soup With Meatballs

• FOR THE MEATBALLS:
• 3/4 pounds Lean Ground Beef
• 3/4 pounds Ground Pork Or Sweet Italian Sausage
• 1/2 whole Onions, Chopped Fine
• 2/3 cups Shredded Parmesan Cheese
• 1 whole Egg, Beaten
• 1/3 cups Parsley Chopped Fine
• 5 cloves Garlic, Minced
• 1 teaspoon Sea Salt And Pepper, To Taste
• 2 teaspoons Dijon Mustard
• FOR THE SOUP:
• 12 cups Chicken Stock
• 1 teaspoon Sea Salt And Pepper, Or To Taste
• 1 cup Small Pasta, Like Stars, Alphabets, Orzo Or Ditalini Pasta
• 3 whole Eggs, Beaten
• 1 Tablespoon Water
• 1 pinch Sea Salt
• 1 bunch Curly Endive (Chicory) Or Kale, Washed Well, Chopped
• Grated Parmesan For Garnish

1. For the meatballs:
2. In a large bowl using your clean hands or a wooden spoon combine all the ingredients for the meatballs. Scoop meatballs using a regular size cookie scoop or a tablespoon. For larger meatballs use 2 tablespoons of meat mixture. Roll into balls and set aside on a cookie sheet.
3. For the soup:
4. In a very large pot bring chicken stock to a simmer. Add salt and pepper to taste. Gently add meatballs into the simmering stock and return to a simmer. Simmer until meatballs float to the top, about 5 minutes.
5. Add pasta and cook 5-6 minutes, until pasta is al dente (use package instructions for al dente as a guideline, time will vary based on type of pasta).
6. Beat eggs, water and a pinch of salt in a small bowl. Set aside.
7. Add chopped curly endive or kale into the soup. Cook for about 1 minute or until soft. While soup is simmering stir in beaten egg mixture while stirring in a circle. Cook 1 minute.
8. Serve garnished with Parmesan cheese.

meatballs, ube pounds, ground pork, onions, parmesan cheese, egg, parsley, garlic, salt, dijon mustard, chicken, salt, pasta, eggs, water, salt, curly endive

Taken from tastykitchen.com/recipes/soups/italian-wedding-soup-with-meatballs-2/ (may not work)