Gran Annabelle's Meatball Soup
Category
Soup
Servings
8
Prep Time
15 minutes
Cook Time
20 minutes
Try Gran Annabelle's Meatball Soup - symphony of flavors with perfectly seasoned meatballs of beef and pork. Subtle sweetness of grated onion, aromatic richness of garlic, parsley. Simmered broth with escarole, delicate egg strands, freshly grated Parmesan. Hearty, satisfying soup marrying tradition with culinary finesse.
Rastelli’s
Ingredients
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8 oz Ground Beef
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1 small Onion, grated
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1 tbsp dried Parsley
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1 large Egg
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1 tsp minced Garlic
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1 tsp Salt
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½ tsp Pepper
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1 slice Fresh White Bread, crust trimmed, bread torn into small pieces
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½ cup grated Parmesan
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12 cups low-sodium Chicken Broth
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1 lb Escarole, chopped
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2 large Eggs
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2 tbsp freshly grated Parmesan, plus extra for garnish
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Salt + Freshly Ground Black Pepper
Meatballs
Soup
Directions
To make the meatballs, gently mix all ingredients listed for meatballs in a bowl. Using 1 1/2 teaspoons for each, shape the meat mixture into1-inch-diameter meatballs. Place on the side.
For 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 strands 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.