Wedding Soup
- 1 ½ quarts rich chicken broth
- ½ lb. escarole, cleaned free of the tough stems, and cut into long strips
- ½ lb. ground pork
- 1 teaspoon minced garlic
- 1 tbsp. minced shallot
- 1 tbsp. chopped parsley
- 1 egg yolk
- Salt and pepper
- 1 c. cooked pasta, tossed in oil to prevent sticking
- 2 eggs, beaten
- 2 cans of Chickpeas
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 egg yolk. Season with salt and pepper. Form into ¾-inch meatballs. Drop the meatballs into the broth and simmer until they are cooked for about 5-8 minutes. Drop in the pasta, 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 they will form strands.
