Tasty greens, swirls of egg, lots of heady Parmesan and flavorful meatballs are what you’ll find in this easy-to-prepare soup. Serve with a loaf of garlic bread and your meal is complete.
Meatballs:
1 large egg
1/3 cup Italian breadcrumbs
1/4 cup whole milk
1 pound bulk Sweet Italian Sausage or purchased sausage
1/2 cup freshly grated Parmesan
Soup:
6 cups Chicken Stock or purchased low-sodium stock
1 pound curly endive, rinsed, cored, and coarsely chopped
2 large eggs
1/2 cup freshly grated
Parmesan, divided
Salt and freshly ground black pepper to taste
1. Combine egg, breadcrumbs, milk, sausage, and Parmesan, and mix well into a paste.
2. Combine stock and endive in a 4-quart saucepan, and bring to a boil over medium-high heat. Reduce the heat to low, and simmer soup, uncovered, for 10 minutes.
3. Using wet hands, form meatball mixture into 1-inch balls, and drop them into simmering soup. Cook for 7 to 10 minutes, or until cooked through and no longer pink.
4. Whisk eggs with 2 tablespoons cheese. Stir soup and gradually add egg mixture to form thin strands. Season to taste with salt and pepper, and serve immediately, passing remaining cheese separately.
Note: The soup can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, covered.