Italian Wedding Soup

When we served this soup for lunch, we would hear either, ?That?s my favorite soup!!? or ?Whaaat?s Italiaaan Weeeding Soup?? We?d reply either ?Would you like some for here or to go?? or ?It?s a delicious soup of chicken and beef broth, romano cheese, little meatballs, stirred eggs like in eggdrop soup, and escarole.? Other comments were ?How did it get a name like that?? We can only guess that it?s popular at Italian weddings (duuhh). If you know any more about it?s origin, let us know.

If you?re reasonably skilled in the kitchen arts (so to speak), our description should be enough for you to produce a pot of soup almost as good as ours (no offense intended). Need a little more detail...

• 4 cups chicken stock
• 4 cups beef stock
• 1/4 cup romano cheese
• about 25 meatballs the size of marbles
• 1 egg
• 2 cups coarsely chopped escarole

Make the meatballs using your favorite meatball recipe. You may use ground beef, turkey or any combination you choose. We use beef. Bake the meatballs on a sheetpan in the oven until just done. Remember, they?re small so they cook fast. Drain off any excess fat.

For stock use what?s called a ?concentrated soup base? available in large supermarkets or in the food section of warehouse clubs. Be sure to read the label though. Many contain MSG, lots of salt, and other additives you may want to avoid. Of course you can make your own soup stock, but if you do, you probably don?t need to read this recipe. In a large pot, prepare the stocks according to the directions on the container. Add the romano cheese and meatballs.

Lightly beat the egg. With a large spoon, stir the soup in a circular motion. Slowly pour the egg into the soup. It will cook into long threads almost instantly.

Add the chopped escarole. Wait a few minutes for the hot soup to wilt the escarole. Serve with crusty garlic bread and see what your guests say.