| | Directions | | 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 tsp 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 strands 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. |
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| Ingredients | | - |  | Meatballs |
| - | | 1 onion, grated (small) |
| - | | 1/3 cup chopped fresh Italian parsley |
| - | | 1 egg (large) |
| - | | 1 teaspoon minced garlic |
| - | | 1 teaspoon Salt |
| - | | 1 slice fresh white bread, crust trimmed, bread torn into small pieces |
| - | | 1/2 cup grated Parmesan |
| - | | 8 ounces ground beef |
| - | | 8 ounces ground pork |
| - | | Freshly ground black pepper |
| - | | Soup |
| - | | 12 cups low-sodium chicken broth |
| - | | 1 pound curly endive, coarsely chopped (1 lb of escarole would be a good substitution) |
| - | | 2 eggs (Large) |
| - | | 2 tablespoons freshly grated Parmesan, plus extra for garnish |
| - | | Salt and freshly ground black pepper |
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