>From the Food Network website...


Italian Wedding Soup 

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Viewer Requests

Difficulty: Easy 
Prep Time: 15 minutes 
Cook Time: 20 minutes 
Yield: 8 servings 

1 small onion, grated 
1/3 cup chopped fresh Italian parsley 
1 large egg 
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 
12 cups low-sodium chicken broth 
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good 
2 large eggs 
2 tablespoon freshly grated Parmesan, plus extra for garnish 
Salt and freshly ground black pepper 

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.

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