Lunch · 30 min · italian

Italian Wedding Soup

Ingredients

• 6 oz Chicken meatballs
• 1/2 cup Acini di pepe
• 2 cups Escarole
• 3 cups Chicken broth
• 2 tbsp Parmesan
• 1 Egg

Steps

1. Bring the chicken broth to a gentle boil in a large pot over medium-high heat. Add the chicken meatballs.
2. Reduce to a simmer and cook 12 minutes, until the meatballs are cooked through and float to the surface.
3. Stir in the acini di pepe and simmer 8 minutes, until the tiny pasta is tender but still has a bite.
4. Roughly chop the escarole and stir it in; it wilts down in about 2 minutes.
5. Beat the egg in a small bowl. With the soup at a lazy simmer, drizzle the egg in slowly while stirring — it forms silky ribbons instead of clumps.
6. Ladle into bowls, shower with parmesan, and serve immediately.

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