Minestra Matrimonia -- Italian Wedding Soup
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Ingredients
| 8 cups | homemade chicken broth | | 3/4 lb. | ground beef | | 3/4 lb. | ground pork | | 3 | eggs | | 1 cup | dry bread crumbs, unseasoned | | 2 tsp. | dried basil | | 1 tsp. | dried parsley | | 1/2 cup | grated parmesan cheese | | 2 heads | escarole, cleaned and chopped | | 5 | eggs | | 1 cup | grated parmesan cheese |
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Instructions
Bring broth to a boil over medium heat; lower to a simmer. While heating the broth, place the beef, pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup parmesan cheese in a bowl; mix well. Form into bite-sized balls. Drop the balls into the simmering broth. Add the escarole to the broth. When the meatballs rise to the top of the broth, they are cooked. When the escarole is wilted through, it is cooked.
Combine the remaining 5 eggs with the remaining 1 cup of Parmesan Cheese. Mix well. Pour this mixture into the simmering soup, stirring continuously, until the egg is cooked. Serve hot with additional Parmesan
Cheese.
Author's Comments
Italian Wedding Soup had its origins in the peasant villages of Italy. It was an extravagant soup, considering all the eggs, cheese and the meat. However, it was for a wedding, and all considerations for extravagance were put aside, and the soup made for the newly wedded couple and their guests to enjoy and wish the couple happiness.
Originally published in my: The “Old Country” Italian Cookbook, by Donald J.P. La Marca
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