Italian wedding soup

• 1 small onion. grated
• 1/3 cup chopped fresh italian parsley
• 1 large egg
• 1 tsp minced garlic
• 1 tsp salt
• 1 slice fresh white bread crust trimmed, torn into small pieces
• 1/2 cup grated parmesan
• 8 oz ground beef
• 8 oz ground pork
• 1 freshly ground black pepper
• 12 cup low sodium chicken broth
• 1 lb curly endive or escarole chopped
• 2 large eggs
• 2 tbsp freshly grated parmesan
• 1 salt and freshly ground pepper
• 1/2 box acini di pepe pasta

1. To make the meatballs: stir the first 6 ingredients in a large bowl to blend.
2. Stir in the cheese, beef and pork.
3. Using 1 1/2 teaspoons for each, shape the meat mixture into 1/2 inch diameter meatballs.
4. Place on a baking sheet.
5. To make the soup: bring the broth to a boil in a large pot over medium high heat.
6. Add the meatballs, curly endive and pasta and simmer until meatballs and pasta are cooked through.
7. About 8 minutes.
8. Whisk the eggs and cheese in a bowl to blend.
9. Stir the soup in a circular motion.
10. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute.
11. Season to taste with salt and pepper.
12. Garnish with parmesan.

onion, fresh italian parsley, egg, garlic, salt, crust, parmesan, ground beef, ground pork, ground black pepper, chicken broth, curly endive, eggs, parmesan, salt, pepe pasta

Taken from cookpad.com/us/recipes/346884-italian-wedding-soup (may not work)