Italian Wedding Soup
By Accipiter
Summary
Cue Don LaFontaine:
In a world... filled with innumerable variations of foods... two powerful enemies are about to join forces to make a delicious meal of epic proportions.
Accipiter.org productions presents... In association with Something Awful dot com... BEEF. PORK. And an all-star cast of ingredients in... ITALIAN WEDDING SOUP.
This fall... SOUP. Is ON.
System Requirements
(I apologize for the less-than-usual quality of the photos; I lent my digital camera to my friend Krystal and had to use my spare.)
- Beef (1/2 pound)
- Pork (1/2 pound)
- Chicken Broth (12 cups)
- White Onion
- Endive
- Bread
- Eggs (3)
- Garlic
- Parsley
- Parmesan Cheese
- Salt
- Freshly-Ground Black Pepper
Preparation
First, grab a piece of bread and trim (eat) the crust. Tear the rest of the bread up into tiny bits and throw it in a bowl. Take your white onion, and grate the fuck out of it. Dump the grated onion into the bowl with the bread. Add an egg, about a 3rd of a cup of parsley, a teaspoon of minced garlic, and a teaspoon of salt. Mix it together.
Add about half a cup of freshly-grated parmesan cheese.
Then add your beef and pork. Mix it up really well.
Next, make meatballs! This is the part where you get your hands dirty, but it's necessary. Make your meatballs between 1 and 2 inches in diameter.
Dump your broth in a large pot and bring it to a boil.
While you wait for the broth to boil, chop your endive. It doesn't have to be finely chopped; a decent twice-over should do fine.
Once your broth is boiling, add your endive, then lower your meatballs into the soup using a spoon. Simmer for about 10 minutes.
While your soup is simmering, beat two eggs together with about two tablespoons of grated parmesan.
After your simmer time is up, start stirring the soup to get it moving in one direction. Get it moving pretty fast, then slowly drizzle your egg into the soup. Shift it around with a fork to make strands of egg in the pot.
Ladle into bowls, pour a tasty beverage, and enjoy.
