Italian Wedding Soup
MEATBALLS:
1lb chopped sirlion beef
1/3 cup chopped fresh Italian parsley
2 tablespoons unseasoned bread crumbs
2 large eggs
1 & 1/2 cup grated pecorino romano
Freshly ground black pepper to taste
SOUP:
12 cups chicken or beef broth
1 pound Chopped escarole
2 large eggs
2 tablespoon freshly grated Parmesan
Salt and freshly ground black pepper to taste


Combine all the ingredient to make the meatballs into a bowl and mix well. Take a level tablespoon Chopped meat & form into mini 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 Escarole and simmer until the meatballs are cooked through and the escarole is tender, about 7 minutes. Whisk the eggs and cheese in a bowl to blend. Stir the soup in a circular motion, slowly 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.

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