This ancient soup is perfect for formal gatherings, but also delicious at other times of the year as well.
Each region of Italy has its own variation on this classic soup. It dates back to ancient Rome, has traveled to the United States, and taken on typical Italian-American influences. The term "wedding" refers to the marriage of flavors in this soup.
- 8 cups chicken broth
- 3/4 pound ground pork
- 3/4 pound ground beef
- 1 cup dry bread crumbs
- 3 eggs
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1/2 cup grated Parmesan cheese
- 2 medium heads escarole (you can substitute spinach if you wish)
- 5 eggs
- 1 cup grated Parmesan
- Simmer the broth gently.
- Mix together the pork, beef, bread crumbs, 3 eggs, basil, parsley, and 1/2 cup Parmesan cheese.
- Form them into small, 1/2 inch, meatballs.
- Add the meatballs to the simmering broth.
- Clean and chop the escarole into strips, and add it in. Cook for 7 minutes.
- Blend together the 5 eggs and cup of cheese.
- When the main soup is done, slowly stir the egg-cheese mixture in for about a minute.
- Serve promptly.
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