Italian Wedding Soup with Escarole

Ingredients

½ cup breadcrumbs (panko or regular)
2 tablespoons milk
3 cloves garlic (minced)
1 teaspoon Italian seasoning
1 teaspoon salt (plus extra to taste)
½ teaspoon ground black pepper (plus extra to taste)
3 large eggs (divided)
1 pound ground beef
2 tablespoons olive oil (light-tasting)
1 medium onion (chopped)
2 medium carrots (peeled and chopped)
2 medium celery ribs (chopped)
1 head escarole (chopped)
8 cups chicken stock (or broth)
1 cup acini di pepe (uncooked)
½ cup Parmesan cheese (shredded)

Directions

In a large bowl, add the breadcrumbs and milk and allow to soak for a few minutes. Then, mix in the garlic, Italian seasoning, salt, pepper, and 1 egg. Add the ground meat and mix until just combined. Roll the meat mixture into small meatballs.

Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Cook meatballs, turning occasionally for about 5 minutes. Meatballs might not be cooked through at this point, but they will finish cooking in soup. Set meatballs aside.

Heat another 1 tablespoon of oil over medium-high heat in a large pot. Add onion, carrots, and celery. Season with salt and pepper. Saute vegetables for 7-10 minutes.

Add the escarole, chicken stock, meatballs, and acini di peppi. Bring to a boil, then lower the heat to simmer. Cook for about 10 minutes.

While the soup is simmering, whisk together the remaining eggs and Parmesan cheese. Once the soup is finished simmering, drizzle the egg and cheese mixture into the soup. Wait at least 30 seconds until the egg begins to set, then stir to allow the egg mixture to break up.

Season with more salt, pepper, and/or extra Parmesan, if desired. Serve immediately.