Italian Wedding Soup
Italian Wedding Soup is an moderately easy dinner. Made with 8 c. homemade chicken broth, 3/4 lb. ground beef, 3/4 lb. ground pork, 3 eggs plus 5 eggs and 1 c. dry bread crumbs, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
In a separate pot over medium heat, bring broth to a boil. In separate large bowl, combine the beef, pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan.
Mix well and form into bite size balls.
Drop the balls into the broth.
Add escarole into broth.
When balls rise to the top, they are cooked, about 5 to 7 minutes.
When escarole is wilted, it is done.
In a separate bowl, combine the remaining 5 eggs with the remaining cheese.
Pour this mixture into soup, stirring continuously until the egg is cooked.
π· Perfect Pairings
Complete your meal with these
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