Italian Wedding Soup - cooking recipe

Ingredients

Meatballs
1 small onion, chopped
1/4 cup chopped fresh Italian parsley
1 egg
2 teaspoons garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup parmesan cheese
1/4 cup unseasoned breadcrumbs
8 ounces lean ground beef
8 ounces ground pork
Soup
10 cups chicken broth
1 lb escarole, coarsely chopped
2 eggs
2/3 cup parmesan cheese, grated
salt and pepper

Preparation

In a large bowl stir together first 6 ingredients.
Stir in cheese and bread crumbs.
Mix in meats with your hands.
Roll into 1 inch meatballs (about 75).
Place on baking sheet.
Bring broth to a boil in a large pot over medium high heat.
Add meatballs and escarole and simmer about 10 minutes.
Whisk eggs and cheese in a bowl; then add to soup slowly stirring with a fork to form thin strands of egg about 1 minute.
Season with salt and pepper.