Italian Wedding Soup

• Meatballs
• 4 oz. each 1 lb. total ground pork, veal and beef
• 1 egg, beaten
• 1 cup (250) Tre Stelle Grana Padano Parmesan Cheese, grated
• 1/2 cup (125) Italian seasoned bread crumbs
• 1/4 cup (50) Italian parsley, finely chopped
• Soup
• 2 pkgs chicken broth
• 8 cups
• homemade chicken broth
• 1 small escarole, washed and chopped
• 1/2 cup (125) Tre Stelle Grana Padano Parmesan Cheese, grated
• 1 cup (250) cooked Anchellini-style pasta
• any sm. pasta

1. Pour chicken broth into a large saucepan and bring to a gentle boil.
2. In a second bowl, combine ground meats with egg, Grana Padano Parmesan, breadcrumbs and parsley.
3. Form into small balls (1" in diameter) and drop into simmering broth.
4. Cook for approximately 5 - 8 minutes.
5. Skim off any foam that rises to the top of the broth.
6. Add escarole and cook for approximately 10 minutes or until meatballs begin to float to the top of the pot and the escarole is wilted.
7. Add cooked pasta.
8. Serve with additional Grana Padano Parmesan.

meatballs, total ground pork, egg, parmesan cheese, italian seasoned bread crumbs, italian parsley, chicken broth, chicken broth, parmesan cheese, pasta, pasta

Taken from www.foodgeeks.com/recipes/22084 (may not work)