Italian Wedding Soup

1 hour

5-6

INGREDIENTS

1 lb ground beef/pork mix

½ cup dry breadcrumbs

4 large eggs, divided

¾ cup grated pecorino cheese, divided

¾ cup grated parmesan cheese, divided

1 tbsp oregano leaves, chopped

1 tsp kosher salt

¾ tsp black pepper

3 tbsp olive oil, divided

4 cloves of garlic, minced

1 large onion, diced

8 cups chicken broth

6 cups kale, stems removed, chopped or torn

INSTRUCTIONS

Combine the ground meat, breadcrumbs, 2 of the eggs, ½ cup of the pecorino, ½ cup of the parmesan, salt, and black pepper in a bowl. Mix completely, but don’t overwork the meat. Form the meat into approximately 1 inch balls. Heat 2 tbsp of the oil over medium high heat in a soup pot or dutch oven and fry on at least two sides, in batches, until all meatballs are browned (3-5 minutes). They don’t need to be cooked through - they will finish cooking in the soup. Set meatballs aside on a plate.

Add the remaining oil to the pot and saute the onions and garlic until they are tender, but not brown. Add the chicken broth and bring to a boil. Add the kale to the pot and reduce the heat to low, simmer for 10 minutes. Add the meatballs to the soup and simmer for five minutes. While this simmers, combine the remaining 2 eggs and cheese in a bowl and whisk to blend. Slowly pour the egg mixture into the soup as it simmers, stirring it slowly. Taste and season with additional salt and pepper. Serve with crusty baguette and good butter.