ITALIAN WEDDING SOUP
About 11 cups; 6 servings
Once the meatball mixture is assembled, this flavorful soup comes together quickly. If desired, prepare the meatballs a day ahead of time and refrigerate, covered, or freeze. The egg-Parmesan mixture adds richness and body, but if you prefer a clear Italian wedding soup, it may be omitted.
Prepare the mixture for:
Form into ½- to ¾-inch meatballs (a heaping ½ teaspoon of the meat mixture apiece) and set aside. Bring to a boil in a soup pot or Dutch oven:
- 8 cups Poultry Stock, Chicken Broth, or other light stock or broth
Season to taste with:
- Salt and black pepper
Reduce the heat so it simmers gently. Carefully lower the meatballs into the simmering stock along with:
- 12 ounces escarole, chard, or curly endive, coarsely chopped
Simmer for 15 minutes. Whisk together in a small bowl until well combined:
- 2 eggs
- ¼ cup grated Romano or Parmesan
With the broth simmering, hold the bowl in one hand, 5 inches above the rim of the pot. Pour a little of the beaten egg at a time in a thin stream into the broth. As you pour, stir wide circles on the surface of the broth with a fork, catching the egg as it strikes and drawing it out into long filmy threads. After ladling the soup into bowls, add to each bowl, if desired:
- (2 tablespoons cooked acini de pepe, orzo, or other small pasta; ¾ cup total)