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For the meatballs: In a large bowl using your clean hands or a wooden spoon combine all the ingredients for the meatballs. Scoop meatballs using a regular size cookie scoop or a tablespoon. For larger meatballs use 2 tablespoons of meat mixture. Roll into balls and set aside on a cookie sheet. For the soup: In a very large pot bring chicken stock to a simmer. Add salt and pepper to taste. Gently add meatballs into the simmering stock and return to a simmer. Simmer until meatballs float to the top, about 5 minutes. Add pasta and cook 5-6 minutes, until pasta is al dente (use package instructions for al dente as a guideline, time will vary based on type of pasta). Beat eggs, water and a pinch of salt in a small bowl. Set aside. Add chopped curly endive or kale into the soup. Cook for about 1 minute or until soft. While soup is simmering stir in beaten egg mixture while stirring in a circle. Cook 1 minute. Serve garnished with Parmesan cheese.
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Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Electric slicer for paper-thin charcuterie, cheese, vegetables
Italian pasta organized by shape — which sauce belongs with which pasta
Leave-in oven probe — monitor roasts without opening the door
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Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Electric slicer for paper-thin charcuterie, cheese, vegetables
Italian pasta organized by shape — which sauce belongs with which pasta
Leave-in oven probe — monitor roasts without opening the door