This italian wedding soup recipe is small meatballs and greens in chicken broth. It is not minestrone or a cream soup.
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Italian Wedding Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Italian Wedding Soup. From Olivia.
Ingredients
- 1/2 pound (225g) ground beef
- 1/4 cup (20g) breadcrumbs
- 1 egg yolk
- 2 tablespoons grated parmesan
- 1/2 teaspoon salt
- 6 cups (1.4L) chicken broth
- 1/2 cup (50g) pastina or small pasta
- 2 cups (80g) chopped escarole
- Black pepper
Instructions
- Mix beef, breadcrumbs, yolk, parmesan, and salt. Roll teaspoon-sized meatballs.
- Bring the broth to a simmer. Drop in the meatballs and cook 5 minutes.
- Add the pasta and simmer until tender.
- Stir in the escarole until it wilts. Pepper and serve.
Notes
Escarole is the usual green. Spinach works and wilts faster, so add it at the end.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Broth
A clear broth. Cream does not belong here.
Size
Teaspoon meatballs cook in the soup. No pre-brown required.
Pasta
Pastina, acini, or orzo. Large shapes overwhelm the bowl.
Greens
They should be tender, not cooked to olive drab.
Nutrition (estimated)
About 260 calories per serving. Estimate only, not a lab test.
FAQ
No escarole?
Spinach or chopped kale. Kale needs 5 extra minutes.
Big meatballs?
They take longer and break. Keep them small.
The name?
It is meats and greens married in one pot, not a soup served at weddings only.
Ahead?
Cook the meatballs and greens. Add pasta when you reheat so it does not swell.