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Chop 1/3 cup parsley

Tearing bread

Crack egg

Gyrate onion

Stir the first 6 ingredients in a large bowl to blend

Stir the cheese, beef and pork.

Using 1 1/2 teaspoon for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet

To make 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 curly endive is tender, about 8 mins

Whisk the eggs And cheese in a medium bowl to blend. Stir the soup in a circular motion.

drizzle the egg mixture into the moving broth, stirring with a fork to form thin stands of egg, about 1 min.

Boil the noodles

Season the soup to taste with salt and pepper

  • 1 small onion, grated
  • 1/3 cup chopped fresh Italian parsley
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 teaspoon
  • 1 slice fresh white bread, crust trimmed
  • 1/2 cup grated parm
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Freshly ground black pepper
  • 12 cups low sodium chicken broth
  • 1 pound curly endive, coarsely chopped
  • 2 large eggs
  • 2 tablespoon freshly graded parm