1. Combine in a bowl - ground pork, ground beef, 1 egg, finely chopped onion, garlic, salt, pepper, parsley and torn up bread less the crust. Roll approximate 1 inch meatballs and set aside. 2. In a large soup pot - combine the chicken broth, beef broth, salt, pepper - when this mixture comes to a boil - carefully drop your meatballs into the boiling stock. 3. The meatballs will be done when they float to the top - approximately 5 - 10 minutes. 4. Cut off the stock of the endive and chop the leaves into smaller bits. Drop the endive into the meatball broth and stirr - let the endive wilt into the soup. 5. In a small bowl whisk 2 eggs - gently pour the egg mixture into the simmering soup whisking the soup while pouring - this gives little stringy egg droppings. 6. sprinkle the top of each bowl of soup with a few bits of cut up green onions for flavour and appearance. 7. This recipe freezes very well if the amount seems overwhelming. ---------------------------------------------------------------------------
Nutrition
Ingredients
