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- Source: Essence Of Emeril EE2172
- Dish Type: Soups
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Italian Wedding Soup
Instructions
Bring the broth to a boil. Add the escarole, and simmer while you prepare the meatballs. In a small bowl, combine the pork, garlic, shallots, parsley, and the egg yolk. Season with salt and pepper. Form into 3/4-inch meat balls. Drop the meat balls into the broth and simmer until they are cooked, about 5-8 minutes. Drop in the pastine, and taste to adjust the seasonings. Turn off the heat. Begin to stir the soup in a clockwise motion and slowly drizzle in the beaten eggs, so it will form strands.
Yield: 6 portions
Ingredients
- 1 1/2 quarts rich chicken broth
- 1/2 pound escarole, cleaned free of the tough stems, and cut into long strips
- 1/2 pound ground pork
- 1 teaspoon minced garlic
- 1 tablespoon minced shallot
- 1 tablespoon chopped parsley
- 1 egg yolk
- Salt and pepperl
- 1 cup cooked pastine, tossed in oil to prevent sticking
- 2 eggs, beaten
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