There are many different variations on Italian Wedding Soups, but the main ingredients are meatballs and greens in a clear broth. Tender Parmesan rich meat balls are floating around in a rich homemade chicken stock surrounded by egg ribbons and fresh kale. If you like hearty soups you defiantly can add some small shaped pasta to it. I like mine more of lighter version. Let’s make some soup!!! 

Serves: 8
For the Meatballs:
1/2 pound ground beef
1/2 pound ground pork
1 small onion, grated
2 Tbsp. fresh Italian parsley, finely chopped
1 tsp. garlic, minced
1 large egg, lightly beaten
2 Tbsp. milk
1/2 cup bread crumbs
1/2 cup Parmesan cheese, grated
1 tsp. salt
1 tsp. ground pepper
12 cups chicken broth
8 oz. kale, coarsely chopped
2 large eggs
2 Tbsp. freshly grated Parmesan,
Salt and black pepper
To make the meatballs: Combine all ingredients together in a large bowl. Gently mix, don’t overwork it. Using teaspoon-sized scoop, form the meat mixture into small balls about 1 of an inch in diameter.  Place on a baking sheet and set aside.
In a large pot on medium-high heat bring the broth to a boil and add the meatballs; simmer until meatballs are cooked through for about 6-8 minutes.

Add kale and simmer for another 2-3 minutes.

Whisk Parmesan cheese and eggs in separate little bowl.  Stir the soup in a circular motion. Slowly drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season to taste with salt and pepper.

Ladle the soup into bowls; finish it up with Parmesan cheese if desired and nice crusty bread!