Gran Annabelle's Meatball Soup
Gran Annabelle's Meatball Soup offers a symphony of flavors with perfectly seasoned meatballs made from a blend of ground beef and pork, complemented by the subtle sweetness of grated onion and the aromatic richness of garlic and parsley. The broth, simmered to perfection with escarole, becomes a comforting canvas for delicate strands of egg and the final touch of freshly grated Parmesan, resulting in a hearty and satisfying soup that marries tradition with culinary finesse.
8 oz Ground Beef
8 oz Ground Pork
1 small Onion, grated
1 tbsp dried Parsley
1 large Egg
1 tsp minced Garlic
1 tsp Salt
½ tsp Pepper
1 slice Fresh White Bread, crust trimmed, bread torn into small pieces
½ cup grated Parmesan
12 cups low-sodium Chicken Broth
1 lb Escarole, chopped
2 large Eggs
2 tbsp freshly grated Parmesan, plus extra for garnish
Salt + Freshly Ground Black Pepper
To make the meatballs, gently mix all ingredients listed for meatballs in a bowl. Using 1 1/2 teaspoons for each, shape the meat mixture into1-inch-diameter meatballs. Place on the side.
For the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly 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 the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese.