Italian Spicy Meatball Egg Drop Soup

2.0/5 rating (3 votes)

1 pound ground chicken thighs
Enough Snyder's Sourdough Hard Pretzels, (Crushed in processor or blender to bread crumb consistency to equal 1 cup soaked in milk for 10 minutes)
6 large eggs
6 cups chicken broth (recommend Swansons)
1/2 cup parmesan cheese
Salt and pepper to taste
1 tablespoon minced garlic
3 tablespoons extra virgin olive oil
1 large onion, finely chopped
1 head escarole, coarsely chopped
1/2 cup sundried tomatoes, finely chopped
1 tablespoon finely crushed dried red peppers

Combine chicken , 3 eggs, Snyder’s Sour Cream Pretzels crumbs, sundried tomtoes,1/2 of the parmesan cheese and salt and pepper to taste. DO NOT OVER MIX. Roll into golf ball size meatballs. Set aside.
Heat oil in large pot heat the oil and add onions and cook until slightly browned than add garlic, cook 2 minutes but do not allow garlic to brown. (They will turn bitter.)
Add the broth and bring to a boil than add the meatballs and bring back to a boil and than lower to a simmer for 10 minutes and than add the escarole.
Beat the other 3 eggs, 2 tablespoons of water and some salt and pepper in a bowl and than drizzle very slowly into the broth stirring constantly.
Stir in the remaining 1/4 cup of cheese and recheck for seasoning.
Recommend serving with garlic bread.