Ingredients

Meatballs:

• 1 small onion, grated
• 1/3 cup chopped parsley
• 1 large egg
• 1 teaspoon minced fresh garlic
• 1 teaspoon salt
• 1 slice fresh white bread, crust trimmed, torn into small pieces
• 1/2 cup grated parmesan
• 8 ounces ground beef
• 8 ounces ground pork

Soup:

• 12 cup chicken broth
• 1 pound curly endive, coarsely chopped
• 2 large eggs
• 2 tablespoons grated parmesan
• salt and freshly ground pepper

Directions

1.  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 teaspoons for each shape, form the meat mixture into 1 inch meatballs; place on baking sheet.
2. To make the soup: bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and endive and simmer until the meatballs are cooked through and the 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 strands of egg, about 1 minute. Season with salt and pepper.
3.  Ladle into bowls and serve. Finish with parmesan cheese if desired.