This soup recipe is a favorite in our family. You don’t need to wait for a wedding to make it.

Ready

Meatballs:

• 1 small onion, grated
• ⅓ cup chopped fresh Italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice fresh white bread, crust trimmed, bread torn into small pieces
• ½ cup grated Parmesan
• 8 ounces ground beef
• 8 ounces ground pork
• Freshly ground black pepper

Soup:

• 12 cups low-sodium chicken broth
• 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
• 2 large eggs
• 2 tablespoon freshly grated Parmesan, plus extra for garnish
• Salt and freshly ground black pepper

Set

• large Bowl
• ladle
• teaspoon
• baking sheet
• large pot
• fork

Go

To make the meatballs:

1. Stir the first 6 ingredients in a large bowl to blend.
2. Stir in the cheese, beef and pork.
3. Using 1 ½ teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs.
4. Place on a baking sheet.

To make the soup:

1. Bring the broth to a boil in a large pot over medium-high heat.
2. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes.
3. Whisk the eggs and cheese in a medium bowl to blend.
4. Stir the soup in a circular motion.
5. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute.
6. Season the soup to taste with salt and pepper.
7. Ladle the soup into bowls and serve.
8. Finish soup with parmesan cheese if desired.

What you should know

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