Gran Annabelle's Meatball Soup
Category
Soup
Servings
8
Prep Time
15 minutes
Cook Time
20 minutes
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.
Rastelli’s
Ingredients
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8 oz Ground Beef
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8 oz Ground Pork
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1 small Onion, grated
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1 tbsp dried Parsley
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1 large Egg
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1 tsp minced Garlic
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1 tsp Salt
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½ tsp Pepper
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1 slice Fresh White Bread, crust trimmed, bread torn into small pieces
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½ cup grated Parmesan
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12 cups low-sodium Chicken Broth
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1 lb Escarole, chopped
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2 large Eggs
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2 tbsp freshly grated Parmesan, plus extra for garnish
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Salt + Freshly Ground Black Pepper
Meatballs
Soup
Directions
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.