MI Coop Kitchen

Katjas favorite Italian Wedding soup

Recipe by
Alger Delta Cooperative Electric Association  
30 minutes
Prep: 15 minutes | Cook: 20 minutes | Servings: 8



  • 1 small onion, grated
  • 1/3 cup chopped parsley
  • 1 large egg
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon salt
  • 1 slice fresh white bread, crust trimmed, torn into small pieces
  • 1/2 cup grated parmesan
  • 8 ounces ground beef
  • 8 ounces ground pork


  • 12 cup chicken broth
  • 1 pound curly endive, coarsely chopped
  • 2 large eggs
  • 2 tablespoons grated parmesan
  • salt and freshly ground pepper


  1.  To make the meatballs: stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each shape, form the meat mixture into 1 inch meatballs; place on baking sheet.
  2. To make the soup: bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and endive and simmer until the meatballs are cooked through and the 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 strands of egg, about 1 minute. Season with salt and pepper.
  3.  Ladle into bowls and serve. Finish with parmesan cheese if desired.

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