Ingredients
Meatballs:
* 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
Soup:
* 12 cups low-sodium chicken broth
* 1 pound curly endive, coarsely chopped (1 pound of escarole
would be a good substitution)
* 2 large eggs
* 2 tablespoon freshly grated Parmesan, plus extra for garnish
* Salt and freshly ground black pepper
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 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.
©Television Food Network G.P.
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