Ingredients
1 Onion(Grated)
1/3 cups Parsley
1 Eggs
1 teaspoon Minced Garlic
1 piece Fresh Bread
1/2 cups Parmesan(Grated)
8 ounce Ground Beef
8 ounce Ground Pork
1/2 teaspoon Black pepper
12 cups Chicken Broth
1 pound Endive(Coarsely Chopped)
2 Eggs
2 tablespoon Parmesan(Grated)
1 Salt and Pepper(Garnish)
Preparation
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
