So, last week I told you all about my Aunt Jeanne and shared her delicious chicken salad recipe. This week I am going to share with you my other aunt’s scrumptious Italian Wedding Soup recipe.

My Aunt Lynn is the baby of the three sisters; my grandmom was Gloria, and then there was my Aunt Jeanne and theeeeen 15 years later came my Aunt Lynn! My Aunt Lynn is a huge supporter of my business, and me, and whenever I see her, we chat about different recipes and kitchen gadgets! When I was reading over the recipe, I noticed how my aunt adds whisked eggs to the boiling soup until they “rag”….really nice addition to the soup, something I am going to start doing to my own version of Italian Wedding soup! Enjoy!

Aunt Lynn’s Italian Wedding Soup

Ingredients:

8 cups chicken broth

3/4 lb. ground beef

3/4 lb. ground pork

8 large eggs, divided use

1 cup dry bread crumbs

2 tsp. dried basil

1 tsp. dried parsley

1 1/2 cups grated Parmesan cheese, divided use

2 medium heads escarole, washed and chopped fine

Directions:

1. Bring the broth to a boil in a pot over medium heat.
2.  In a large bowl, mix the beef, pork, 3 eggs, breadcrumbs, basil, parsley and 1/2 cup of the Parmesan cheese.
3. Mix well and form into bite-size balls up to one inch in diameter.
4. Drop the meatballs into the boiling broth and add the escarole.
5. When the meatballs rise to the surface (about 6 minutes), they are cooked. When the escarole is wilted, it is done.
6. While the meatballs are cooking, in a separate bowl, beat the last 5 eggs with the remaining cup of cheese.
7. Slowly pour the egg mixture into the boiling soup, stirring briskly and steadily with a fork until the eggs are cooked and in “rags”.

Click here to download a printable copy of Aunt Lynn’s Italian Wedding Soup Recipe