Recipe Database
Italian Wedding Soup
Italian Wedding Soup
Serves: 8

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 tsp minced garlic
1 tsp salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup fresh grated Parmesan
8 ounces lean ground beef
8 ounces ground pork
Freshly ground black pepper
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 Tbl freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

To make the meatballs:
Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 tsp for each, shape the meat mixture into 1-inch-diameter meatballs
Place on a baking sheet.

To make the soup:
Bring the broth to a boil in a large pot over medium-high heat
Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes
Whisk the eggs and cheese in a medium bowl to blend
Stir the soup in a circular motion, gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute
Season the soup to taste with salt and pepper
Ladle the soup into bowls and serve
Finish soup with parmesan cheese if desired.


These fine recipes were found, developed, and changed by Chef Fred Genovese, with Kevin Jenkins at the helm running the microphone, with Linda Genovese keeping us all on time and behaving, Karen (she who must be obeyed) Jenkins commanding the technical aspects of the show and keeping our levels correct and with Mike Stock keeping 2 Big Green Eggs hopping with the grill work. We had guests as usual with Ed Fisher showing up about mid-show allowing us to take a break in the show and talk to him a bit. Ed looked good in this New Year, it is always a terrific day when we see him and he has time to talk to us all. Seeing Ed takes me back to the old store on Clairmont Rd. and his teeny office and no warehouse space to work from, he was our mentor, supporter and sponsor then as he is now. We also had Emily Robinson (KCBS judge and blogger) show up to smile along with us at how well the show was going. We also were visited by Michael Holst and Teresa Lass to shoot some pictures and be our audience. It was a good show with the salmon the big hit for me, with the marinated chicken very good and the pork loin just so tender. The wedding soup was good also with the small meatballs and kale (or was it endive?) torn up and served with the soup. It was a great way to start our New Year with our big Krewe and Ed Fisher in attendance. The staff at Big Green Egg headquarters was busy with a fairly large crowd of folks interested in being Eggheads, Terry and Ron kept the register ringing and the rest of the staff helped out answering questions and giving sound advice.