Description
Italian Wedding Soup. From Olivia.
Ingredients
Scale
- 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