Italian Wedding Soup
Meatballs
1 small onion grated
1/3 c. fresh Italian parsley chopped
1 large egg
1 tsp. minced garlic
1 tsp. salt
1 slice of bread torn in tiny pieces
1/2 c. grated Parmesan cheese
1/2 lb. ground beef
1/2 lb. ground pork
Pepper
Stir the first 6 ingredients together in a bowl. Stir in the cheese, beef and pork. Pepper to taste. Using 1 1/2 tsp. for each meatball, roll into 1 inch meatballs and lay on a sheet pan.
Soup
12 c. chicken stock
1 carrot thinly sliced
1 lb. curly endive or escarole
2 large eggs
2 T. grated Parmesan
2 c. cooked orzo pasta
Bring the broth to a boil and reduce heat. Add the carrot, and the meatballs. Cook for 6-10 minutes. Add the chopped endive until wilted. Whisk the egg and cheese together. While stirring the soup, drizzle the egg mixture in a ribbon and stir gently with a fork to form thin strands. Season with salt and pepper.
Cook orzo according to package directions. Place a scoop of pasta in the bottom of a bowl and ladle soup into the bowl.