Italian Wedding Soup

This recipe I have modified from Giada De Laurentiis. I used homemade turkey stock that I made with the left over turkey carcass and herbs from Thanksgiving. The stock you use for this recipe really makes it or breaks it. I highly suggest a rich, tasty stock.

Meatballs:

1 small white onion, finely chopped

1/3 c. finely chopped and packed fresh Italian parsley

1 large egg

1-2 t. minced garlic, about 4 cloves

1 ¼ t. fine sea salt

1 large slice rustic Italian bread, crust removed and torn into small pieces

½ c. grated Parmigiano reggiano

8 oz. ground pork

8 oz. ground beef

Fresh ground black pepper

Soup:

12 c. homemade turkey or chicken stock

1 lb. Kale, curly endive or escarole, coarsely chopped (I use Kale)

2 eggs

¼. c. freshly grated Parmigiano reggiano

Salt and freshly ground pepper

3 c. cooked, drained and rinsed, tiny pasta (pastina, or stars)

Method:

Heat up 12 cups of stock to a simmer.

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 teaspoon, shape the meat mixture into little meatballs then add to simmering stock.

While meatballs are simmering, chop the kale and also add to stock. Meanwhile, whisk 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 strands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Cook and drain the pasta. Rinse with cold water. Add 3 cups of cooked pasta to stock. Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.