ITALIAN WEDDING SOUP~ From StoneGable's Kitchen

1 small onion, grated

1 garlic clove, pressed

3 TBS flat leaf parsley, chopped

1/2 lb ground beef

1/2 lb sweet Italian sausage, casings removed

1/3 cup Parmesan cheese, grated

1 piece of white bread. torn into small pieces

2 TBS milk

1 egg

salt and pepper

10 cups chicken broth

2 TBS olive oil

1 medium onion, finely chopped

3 large carrots, diced

1 rib celery, diced

1 cup acini de pepe, or other tiny pasta

1 large bunch curly endive or escarole, chopped

Parmesan cheese for garnish

In a large bowl mix onion, garlic, parsley, ground beef, sausage, Parmesan cheese, bread, milk, egg, salt and  pepper together. Form into 1 1/4 inch balls. Set aside.

Heat oil in a large dutch oven. Add 1 medium finely chopped onion, 3 diced carrots and 1 celery rib, chopped to the pan. Saute until onions are translucent and soft, about 6 minutes.

Pour chicken broth into the pot and bring to a boil over medium high heat. When the broth comes to a boil add meatballs and curly endive. Simmer for 5 minutes. Add acini de pepe and simmer for an additional 5 minutes. Make sure meatballs are cook thoroughly. Ladle into bowls and garnish with saved Parmesan cheese.