Italian Wedding Soup
- 1 small onion, (grated)
- 1 cup fresh Italian parsley (hopped)
- 1 large egg
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 1 slice fresh white bread, crust trimmed, bread torn into small pieces
- 1/2 cups romano cheese (grated)
- 1/2 pounds ground beef
- 1/2 pounds ground pork
- 2 ounces milk
- 12 cups chicken broth
- 2 medium heads escarole (cleaned & coarsely chopped)
- 6 ounces Cannellini beans (from Can)
- 2 tablespoons grated romano
- 1 cup acini de pepe ((pastina))
- 1 pinch nutmeg
- Salt
- ground black pepper
- Meatballs
To make the meatballs, combine the first 6 ingredients in a large mixing bowl and whisk to combine. Combine the cheese, beef, and pork in a mixing bowl. Shape the meat mixture into 1-inch meatballs with 1 1/2 teaspoons of each. Place the cookies on a baking sheet. or you can brown the meatballs in a pan with a drizzle of olive oil
- Soup
To make the soup, in a large pot over medium-high heat, bring the broth to a boil and season with salt.
Add the meatballs and escarole and cook for about 8 minutes, or until the meatballs are cooked through and the escarole is tender.
After a few minutes, add the cannellini beans and the pastina, and cook according to the package directions.
If necessary, season the soup with salt and pepper. stir in romano cheese and nutmeg, serve an enjoy!