Italian Meatballs, Fresh Greens and Vermicelli Soup
A BRUCE AIDELLS SIGNATURE RECIPE
Calling this a soup is an understatement. It is chock full of meatballs, pasta and greens, making it a substantial meal in a bowl.
INGREDIENTS
3 quarts low-sodium chicken broth or homemade stock
1 pound escarole (about 1½ heads), coarsely chopped
1/2 pound vermicelli or spaghetti, broken into 3- to 4-inch pieces
2 large eggs
2 tablespoons freshly grated Parmesan cheese, plus more for garnish
Salt and freshly ground black pepper
Chopped fresh Italian parsley
COOKING INSTRUCTIONS
Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and escarole. Return the liquid to a boil, then reduce the heat and simmer until the meatballs are heated through and curly endive is tender, 5-8 minutes. Add the vermicelli and simmer until the pasta is almost tender but still firm to the bite (al dente), stirring frequently, about 9 minutes.
Whisk the eggs and 2 tablespoons cheese in a small bowl to blend. Turn off the heat under the soup. Stir the soup in a circular motion while drizzling in the egg mixture to form thin ribbons. Season to taste with salt and pepper.
Ladle the soup into bowls. Garnish each serving with more cheese and parsley.