Giada De Laurentiis offers a recipe for Italian wedding soup on FoodNetwork.com. The recipe uses homemade meatballs and calls for onion, Italian parsley, egg, garlic and Parmesan cheese. The soup base consists of chicken broth with eggs swirled in.
To make the meatballs, blend together a small grated onion, 1/3 cup of chopped fresh Italian parsley, 1 large egg, 1 teaspoon of minced garlic and 1 slice of fresh white bread without the crust torn into small pieces. Season with 1 teaspoon of salt. Stir in 1/2 cup of grated Parmesan cheese, 8 ounces of ground beef and 8 ounces of ground pork. Shape the meat into meatballs with a 1-inch diameter, and set them aside on a baking sheet.
To make the soup, bring 12 cups of low-sodium chicken broth to a boil over medium-high heat in a large pot. Add 1 pound of coarsely chopped endive to the broth along with the meatballs. Simmer for about eight minutes until the meatballs are full cooked through and the endive is soft. In a separate bowl, whisk together 2 large eggs with 2 tablespoons of freshly grated Parmesan. While stirring the soup in a circular motion, drizzle in the egg mixture and stir gently with a fork for about one minute to create thin egg strands.
Season the soup with salt and freshly ground black pepper to taste. To serve, ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese.