A recipe for Italian wedding soup with escarole requires chicken broth, escarole, eggs, Parmesan cheese and seasonings. To make the meatballs, use meat, onion, Parmesan cheese, white bread and seasonings.
For the meatballs, combine 1 small grated onion, 1/3 cup fresh Italian parsley, 1 large egg, 1 teaspoon minced garlic and 1 teaspoon salt in a bowl. Add 1 slice of white bread, torn into small pieces with the crust trimmed. Mix thoroughly, and add 1/2 cup grated Parmesan cheese, 8 ounces ground beef and 8 ounces ground pork. Season with freshly ground black pepper. Scoop out the mixture with 1 1/2 teaspoons, and form into 1-inch diameter meatballs. Set the meatballs on a baking sheet.
For the soup, simmer 12 cups low-sodium chicken broth in a large pot at medium-high heat. Place the meatballs and 1 pound escarole into the broth, and cook for approximately eight minutes. Mix 2 large eggs and 2 tablespoons freshly grated Parmesan cheese in a medium-sized bowl. Slowly pour the egg and cheese mixture into the broth, and mix for approximately 1 minute. Add salt and freshly ground pepper to the soup.
Using a ladle, dish the soup into serving bowls, and garnish with Parmesan cheese.