Vegetarian Italian Wedding Soup
Vegetarian Italian Wedding Soup
Modified from a recipe by Giada DeLaurentiis.
Ingredients:
1-2 pkgs. frozen vegetarian meatballs (if you like lots of meatballs, use 2 packages; I like Nate's Meatless Meatballs for this recipe, but I've also used Lightlife's Gimme Lean Ground Beef Style to roll my own meatballs)
12 cups vegetable broth
1-2 bunches escarole or endive
2 large eggs
2 tablespoons grated parmesan, plus extra for garnish
Salt and freshly ground black pepper
Directions:
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.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.