Italian Wedding Soup Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 slice white bread, torn into pieces
• 1 clove garlic
• 1/4 medium onion
• Kosher salt and freshly ground black pepper
• 1/4 cup fresh flat-leaf parsley leaves
• 1 large egg
• 8 ounces ground beef (80 percent lean)
• 8 ounces ground pork
• 3 tablespoons grated Parmesan
• 3 tablespoons olive oil
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 3/4 medium onion, chopped
• 6 cups chicken broth
• 1 Parmesan rind, optional
• 1/2 cup acini pepe pasta or Israeli couscous
• 4 cups chopped escarole (about 1 head)
• 2 tablespoons chopped fresh parsley
• Extra-virgin olive oil, for serving
• Grated Parmesan, for serving