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.