Italian Meatball Soup

Also, named Italian Wedding Soup because this dish marries greens and meats into one happy couple.

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Prep Time:  15 min

Cook Time:  ​40 min

Servings:​  4-6

Ingredients

Meatballs
1/2 onion
1 tbs parsley
2 eggs
3 cloves garlic
1/2 cup bread crumbs
1/2 cup parmesan
16 oz ground pork
1 tsp salt
1/2 tsp black pepper
1 tbs fennel frond

Soup
1/2 onion
12 cup chicken broth
1 bunch swiss chard
2 eggs
2 tbs parmesan
1 fennel
1 tbs fennel frond

Directions

• medium dice onion, finely chop parsley, and mince garlic
• remove stems from fennel and medium dice root, finely chop fennel frond, discard swiss chard stems, separate and medium dice chard ribs from leaves, and slice chard leaves
• beat eggs with fork or whisk, add 2 tbs parmesan and 1 tbs fennel frond
• mix together half onion, parsley, 2 eggs, 1 tsp salt, 1/2 tsp black pepper, 1/2 cup parmesan, pork, 1 tbs fennel frond, garlic, and bread crumbs; once fully incorporated, form into 32 meatballs

• in pot, sauté fennel for 2-3min, add 1/2 onion for 1min, and swiss chard ribs for 4-5min or until beginning to brown
• add broth, bring to boil, turn heat to simmer, add meatballs and chard leaves, allow to simmer for 5-6min, and salt and pepper to taste

• turn off heat, remove meatballs, stir soup into a swirl, and slowly add egg mix into soup
• add meatballs back into soup and serve