Ingredients
Yield: 6 servings
- 1 small onion, grated
- 1/3 cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 lb ground beef
- 1/2 cup Italian bread crumbs or Parmesan cheese
- 12 cups low-sodium chicken broth
- 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
- Large carrots, chopped
- 2 large eggs
- 2 tablespoon freshly grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
- Small pasta (any kind)
Directions
1. Meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the bread crumbs or cheese and beef. Shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
2. 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. Boil and add pasta into soup. Season the soup to taste with salt and pepper.