Italian Wedding Soup

Instructions

1. 1

   In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, beaten egg, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Mix gently until just combined, being careful not to overwork the meat. Roll into 3/4-inch meatballs (about 40-45 meatballs) and set aside on a baking sheet.

2. 2

   Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the meatballs in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned meatballs to a plate and set aside.

3. 3

   In the same pot, add the onion, carrots, and celery. Sauté until vegetables are softened, about 5-6 minutes, scraping up any browned bits from the meatballs.

4. 4

   Pour in the chicken broth and bring to a boil. Add the remaining 1/2 tsp salt and 1/4 tsp pepper. Add the pasta and cook for 5 minutes.

5. 5

   Return the meatballs to the pot and continue cooking until pasta is al dente and meatballs are cooked through, about 5-6 minutes more.

6. 6

   Add the escarole or spinach and stir until wilted, about 2 minutes. In a small bowl, whisk together the 2 eggs and lemon juice. While stirring the soup in a circular motion, slowly drizzle in the egg mixture to create silky ribbons.

7. 7

   Remove from heat, stir in fresh parsley, and adjust seasoning to taste. Serve hot with additional Parmesan cheese on top.