Wedding Soup with Meatballs

This delicious soup is simple to prepare. The homemade pork and beef meatballs are combined with Swiss chard, pasta and fresh herbs.

Ingredients:

• 1/2 pound 93% ground beef
• 1/2 pound ground pork
• 1/2 cup fresh bread crumbs
• 3 tablespoons Italian style seasoning
• 1 egg
• 2 large Vidalia onions
• 6 cloves garlic, chopped
• 2 tablespoons extra virgin olive oil
• 2 cups beef broth
• 4 cups chicken broth
• 1 bunch fresh kale, escarole, or Swiss chard
• 1 pound chopped vine ripened plum tomatoes
• 4 ounces semifresh cheese ravioli
• 1 1/2 cups cooked white beans, rinsed and drained
• Small amount water, if needed
• 1 loaf Italian bread or French baguette, sourdough or San Francisco style
• Minced garlic to taste
• Shredded or grated Parmesan cheese to taste
• Chopped flat leaf parsley to taste

Directions:

In a large bowl, mix together beef, pork, bread crumbs, 1 tablespoon of seasonings and egg. Form into about 32 small meatballs. Chop onions and garlic then saute in olive oil using a 6-8 quart soup pot over medium heat. Add meatballs and brown then drain any excess fat, if needed. Add beef broth and chicken broth then bring to a boil. Turn heat to a simmer and cook over medium low heat 5-8 minutes, until meatballs have cooked through. While meatballs are cooking, rinse off kale, escarole, or chard and tomatoes. Add vegetables to soup with pasta then allow pasta and vegetables to cook. Just before serving, rinse beans and add to soup, heating through. Add a small amount of water to get desired consistency, if needed. Add remaining Italian seasoning, or as desired. While soup is cooking, horizontally slice a loaf of Italian bread, lightly spread with olive oil or butter and garlic. Top with Parmesan cheese to make garlic cheese bread. Heat until golden brown. Slice and serve soup in a big soup tureen, topped with garlic cheese bread. Garnish with parsley.

Number of Servings: 6-8