Italian Weddings
Italian Wedding Soup
Weddings and Courtships

Wedding soup can be found at just about any traditional Italian wedding. It is made fresh, so bowls of the soup can be laid out on a table for guests to come and retrieve as its ready. In keeping with the Italian traditions of indivisibility, each bowl should have an odd number of meatballs in it.

8 cups chicken broth
3/4 pound ground pork
3/4 pound ground beef
1 cup dry bread crumbs
3 eggs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cup grated Parmesan
2 medium heads escarole

5 eggs
1 cup grated Parmesan

Boil the broth. While it is coming to a boil, mix together the pork, beef, bread crumbs, eggs, basil, parsley, and parmesan cheese. Form the mixture into small meatballs about across. Add them into the boiling broth.

Now clean and chop the escarole, and add it in. Cook for 7 minutes.

For the topping, blend together the 5 eggs with the cup of grated cheese. When the main soup is done, slowly stir the topping in for about a minute. Serve promptly.

Wedding soup can be enjoyed with a crisp pinot grigio.

Weddings and Courtships Series by Lisa Shea
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