Italian Wedding Soup
"Molly Siciliano adds a double dose of Parmesan and Romano cheese to her version of Italian Wedding Soup, both in the meatballs and drizzled on top at the completion of the dish. Molly likes to add fennel and escarole to give it a unique flavor and with the tang of flavorful Italian cheese, this soup is a perfect marriage of ingredients...."
INGREDIENTS
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1 lb ground pork
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1 cup breadcrumbs
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1 tbsp ground fennel seed
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½ cup chopped fresh Italian parsley
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½ cup grated Parmesan cheese
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½ cup grated Romano cheese
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3 tbsp milk
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1 large egg
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1 tsp salt
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1 small onion, grated
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black pepper to taste
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12 cups chicken stock or broth
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1 cup white wine
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1 lb escarole, cleaned & chopped
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2 large eggs, lightly beaten
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½ cup grated Parmesan cheese
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½ cup grated Romano cheese
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salt & pepper to taste
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