Italian Wedding Soup with SunFed Ranch Meatballs

Ingredients

Meatballs

• 1 lb. SunFed Ranch 100% Grass Fed Ground Beef
• ½ cup seasoned breadcrumbs
• ½ cup grated parmesan
• ½ cup grated pecorino
• 1 medium yellow onion, minced
• 1 clove garlic, minced
• ¼ cup olive oil or grapeseed oil
• 1 tbsp. dried Italian seasoning
• 1 small bunch parsley, minced
• 1 egg, lightly beaten
• Kosher salt and freshly ground black pepper, to taste

Soup

• 12 cups beef broth
• 1 lb curly endive, coarsely chopped (or 1 lb escarole)
• 2 large eggs
• 2 tbsp freshly grated Parmesan, plus extra for garnish
• Salt and freshly ground black pepper

Instructions

1. Gently mix beef, breadcrumbs, parmesan, pecorino, oil, seasoning, minced garlic and onion, parsley, egg, salt, and pepper in a bowl.
2. Form into meatballs, about 1” each, then let chill in the fridge.
3. Bring beef broth to a boil in a large pot over medium-high heat.
4. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes.
5. Whisk the eggs and cheese in a medium bowl to blend.