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Berda's Quick Italian Wedding Soup Recipe


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     Berda's Quick Italian Wedding Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   Many
Preptime   1 hour

MEATBALLS- 1/3 cup chopped fresh Italian parsley
1 large egg
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 slices fresh white bread - wet bread, squeeze excess water, make small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground pepper
SOUP - 12 cups chicken broth
1 pound curly endive chopped or 1 pound escarole chopped
2 large eggs
2 tablespoons freshly grated Parmesan
1/2 cup Orzo macaroni
salt and freshly ground black pepper

MEATBALLS- Mix first 6 ingredients in large bowl. Stir in cheese, beef and pork. Using 1 1/2 teaspoon for each, shape the meat mixture into 1-inch diameter meatballs. Place on baking sheet and put aside.
SOUP- Bring broth to boil over medium heat. Add meatballs and endive, simmer until meatballs are cooked through and endive is tender, about 10 minutes. Add Orzo, simmer another 10 minutes.
Whisk eggs and cheese, blend. Stir in soup in circular motion, gradually drizzle egg mixture into moving broth, stir gently with a fork to form thin strands of egg, about 1 minute. Season soup to taste with salt and pepper. Yum.

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