This is a very simple soup to make, and very hearty! The classic doesn’t include the carrots and pasta and lemon zest, but I like all three in it – definitely adds a little oomph to the soup. I have made this several times now in cooking classes – it is VERY easy to make, and REALLY tasty. One note though – a LITTLE lemon zest goes a long way. I love it in the soup – adds a little acid to cut the fat from the meatballs, which are cooked in the broth – but too much makes the soup too lemony – just a light tsp is plenty. No pics unfortunately…. thought I took some but can’t find them! Enjoy the soup!
· 1 small onion, grated
· 1/3 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
· 1/2 cup grated Parmesan
· 8 ounces ground beef
· 8 ounces ground pork
· Freshly ground black pepper
· 12 cups low-sodium chicken broth
· 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
· 2 large eggs
· 1 cup sea shell pasta
· ¾ cup diced carrot
· 1 tsp lemon zest
· 2 tablespoon freshly grated Parmesan, plus extra for garnish
· Salt and freshly ground black pepper
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons 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 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 stands 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 if desired.