Italian Wedding Soup

Ingredients:

Meatballs
3/4 pound(s) meatball mix (ground beef, pork, and veal)
1/3 cup(s) fresh breadcrumbs (mixed with milk)
1/4 cup(s) milk (mixed with breadcrumbs)
1/3 cup(s) grated Parmesan cheese
2 tablespoon(s) chopped flat-leaf parsley
1 large egg
1/2 teaspoon(s) Salt
1/4 teaspoon(s) freshly ground black pepper
1 tablespoon(s) olive oil
1 cup(s) onion , diced
1 cup(s) carrot, diced
4 clove(s) garlic, crushed with a press
7 cup(s) low-sodium chicken broth
1 can(s) cannellini beans, rinsed and drained
3/4 cup(s) dried ditalini pasta
1/2 pound(s) Swiss chard, preferably rainbow chard, washed, stems chopped, and leaves torn into bite-size pieces
2 tablespoon(s) fresh oregano leaves , chopped
1 teaspoon(s) salt and pepper
2 large eggs, beaten
Grated or shredded Parmesan cheese


Directions

1. Meatballs: Mix the first 8 ingredients in a bowl until well blended. Shape tablespoonfuls into 24 walnut-size meatballs. Heat oil in large nonstick skillet over medium-high heat; add meatballs and cook until well browned, turning, 6 to 8 minutes. Remove to a plate. Reserve 2 tablespoons of the drippings.

2. Soup: Heat reserved drippings from meatballs in a 5- or 6-quart Dutch oven over medium heat; add onion, carrot, and garlic. Cook 2 minutes, stirring; reduce heat to low, cover pot, and cook 10 minutes.

3. Add broth; bring soup to a boil. Stir in meatballs, beans, pasta, chard, oregano, salt, and pepper; reduce heat to low, cover pot, and simmer 10 minutes, stirring occasionally, or until pasta is tender.

4. Whisk eggs with some of the hot broth; remove soup from heat and stir in egg mixture. Let stand covered until egg sets. Garnish each serving with Parmesan.

http://www.delish.com/recipefinder/italian-wedding-soup