Italian Wedding Soup

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IngredientsItalian Wedding Soup

  • 8 cups chicken broth
  • 3/4 pound ground pork
  • 3/4 pound ground beef
  • 1 cup dry bread crumbs
  • 8 eggs
  • 2 teaspoons dried basil
  • 1 teaspoon dried parsley
  • 1 ¾ cups grated fresh parmesan cheese, reserve ¼ cup for serving
  • 2 medium heads escarole, if not available substitute 10 oz. frozen spinach, thawed

3/4 cup Ancini de pepe, or other small pasta


  1. In a separate pot cook pasta al dente per directions on package, set aside
  2. Add the chicken broth to a soup pot and bring to a gentle simmer.
  3. In a bowl, combine the pork, beef, bread crumbs, basil, parsley, 3 eggs and 1/2 cup of cheese.
  4. Mix well and form into 1/2-inch balls.
  5. Drop the balls into the simmering broth.
  6. Cut the escarole into thin strips and add to the broth.
  7. Cook for 6 minutes.
  8. In a small bowl, whisk together 5 eggs and 1 cup cheese.
  9. Slowly stir in the egg/cheese mixture into the broth and cook for 1 minute.
  10. Add pasta to broth
  11. Ladle soup into bowls, garnish with reserved cheese, and serve.
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