How Can I Make Italian Wedding Soup?

1/2 Pound Ground Veal

1/2 Pound Ground Sirloin

1 Large Egg

1 Cup Grated Parmesan Or Romano Cheese

1/2 Cups Bread Crumbs

Salt And Pepper

2 Tablespoons Finely Chopped Fresh Parsley

8 Cups Homemade Chicken Broth

1 Small Head Of Escarole, Washed, Trimmed And Chopped

1/2 Cup Grated Parmesan Or Romano Cheese



Heat the soup in a large bowl. Mix together the ingredients which are meats, cheese, egg, bread crumbs, parsley and salt and pepper. Once the soup is hot, decrease it to a boil. Form small balls of meat about one inch in diameter, and drop them into the soup. Cook for about 5 minutes, and then add in the escarole. Cook for a few more minutes or until all the meatballs start to float on the top, and the escarole is floppy. Skim off any foam that develops as the meatballs cook. Serve the soup in individual bowls, with a good helping of grated cheese on top.