Italian Wedding Soup
Prep
15m
Cook
15m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Meatballs
| 3/4 pound ground beef 90% lean |
| 384 pound ground veal or pork |
| 2 large eggs |
| 3/4 cup plain bread crumbs |
| 2 cloves garlic, minced |
| 1 tsp kosher salt |
| 1/8 tsp pepper, freshly ground |
| 1/2 cup Parmesan cheese, grated |
Broth
| 2 Tbs extra virgin olive oil |
| 1 med yellow onion, chopped |
| 2 med carrots, chopped |
| 4 cloves garlic, minced |
| 2 sprigs fresh thyme (up to three is desired) |
| 1/2 tsp crushed red pepper flakes |
| 2 heads escarole, coarsly chopped |
| 1 28 ounce can Plumb tomatoes, coarsely chopped |
| 6 cups chicken stock (can use up to 8 if needed) |
| 1 cup acini de pepe pasta, uncooked |
| Pecorino romano cheese |
Italian Wedding Soup Directions
- In a large bowl, combine the ground beef, veal or pork, eggs, bread crumbs, garlic, salt, pepper, and Parmesan cheese.
- Let rest for 15 to 20 minutes.
- Form into small olive sized balls (30)
- Set aside for later.
- In a large soup pot, add the olive oil and meatballs.
- Lightly brown, turning as needed.
- Transfer to another dish and set aside.
- Add theonion, carrots and garlic, stirring occasionally until soft and golden.
- Add the escarole and cook until just wilted.
- Add the thyme, crushed red pepper, chicken stock and plum tomatoes.
- Bring to a low simmer and cook for 10 to 12 minutes.
- Add the meatballs and pasta.
- Let the soul come to a simmer again, cooking for 6 to 7 minutes or until the pasta is tender.
- Remove the fresh thyme sprigs and let the soup rest before serving.
- Serve in oversized soup bowls and garnish with freshly grated Romano cheese.
Nutrition facts
Per Serving
| Kcal: | 923 kcal |
| Fibers (g): | 2.3g |
| Sodium (mg): | 1618mg |
| Carbs: | 113.8g |
| Sugar (g): | 4.9g |
| Fat: | 23.7g |
| Saturated fat (g): | 8g |
| Cholesterol: | 303mg |
| Proteins: | 62.6g |
