Italian Wedding Soup
1/2 a bag of frozen meatballs, thawed, and cut into quarters
12 c. low sodium chicken broth
1 bunch of kale, washed, and coarsely chopped (or escarole, or endive, whatever)
2 large eggs
2 T. freshly grated Parmesan
salt/pepper
Bring broth to boil in large pot. Add meatballs and kale and simmer until kale is tender, about 8 mins.
Whisk cheese and eggs in a medium bowl to blend. Stir the soup in a circular motion, and then slowly add the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season with salt/pepper. Ladle into bowls, and serve.
Adapted from Giada's soup recipe, which has homemade meatballs. I prefer easy.
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