This is a very simple soup to make, and very hearty! The classic doesn't include the carrots and pasta and lemon zest, but I like all three in it - definitely adds a little oomph to the soup. I have made this several times now in cooking classes - it is VERY easy to make, and REALLY tasty. One note though - a LITTLE lemon zest goes a long way. I love it in the soup - adds a little acid to cut the fat from the meatballs, which are cooked in the broth - but too much makes the soup too lemony - just a light tsp is plenty. No pics unfortunately.... thought I took some but can't find them! Enjoy the soup!
Ingredients
Meatballs:
·
1
small onion, grated
·
1
large egg
·
1
teaspoon salt
·
1/2
cup grated Parmesan
·
8
ounces ground pork
·
Freshly
ground black pepper
Soup:
·
2
large eggs
·
1
cup sea shell pasta
·
¾
cup diced carrot
·
1
tsp lemon zest
·
Salt
and freshly ground black pepper
Directions
To
make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef
and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into
1-inch-diameter meatballs. Place on a baking sheet.
To
make 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 stands of egg, about 1
minute. Season the soup to taste with salt and pepper.
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