My Italian Grandmother was a great cook, she was most comfortable at home in her kitchen. At the time, being as young as I was I wasn't able to realize it. I watched as she made all kinds of delicious foods from scratch. She was an inspiration along with my father and mother and the reason we make most of our specialties, soups, sauces, gravies, meatballs and baked goods from scratch.
There are many variations and recipes for Italian Wedding Soup. The common ingredients you will find in most are small meatballs, lots of greens in a chicken based broth. Tender Parmesan rich meatballs that float in a rich homemade chicken stock surrounded by baby pasta and fresh escarole, now that's real rustic soup to me.
Italian Wedding Soup
3/4 pound ground beef
3/4 pound ground pork
1/2 cup grated Parmesan
1 Large grated onion
1 cup dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried parsley
8 cups fresh homemade chicken stock
1 cup grated Parmesan
2 heads escarole, cleaned and chopped
1 box of your favorite small pasta
1. In a large mixing bowl, combine the ground beef and pork, 2 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix all the ingredients well and form into mostly round bite-size meatballs about 1 1/2 inches.
2. Bring 8 cups of chicken stock to a simmer over medium heat. Drop the meatballs into the hot stock, as the meatballs begin to float (Approx. 7-8 min.) add the escarole and continue to cook until its wilted. In a separate bowl, whip together the remaining three eggs and one cup of grated cheese. While continuously stirring the soup, gradually add the egg and cheese mixture into the stock until it has been incorporated. Season the soup to taste with salt and pepper.