Ingredients
Meatballs:
1 small onion, grated
1/3 cup chopped fresh curly parsley (a fist full)
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1/2 cup grated Parmesan
8 - 10 ounces meatloaf mix (mixture of ground veal, beef, and pork)
Freshly ground black pepper
Soup:
12 cups homemade chicken broth
1 pound kale, coarsely chopped
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
Directions
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 the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and kale and simmer until the meatballs are cooked through and the kale 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 stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
