Italian Wedding Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 226.79 g ground beef
- 1 egg, slightly beaten
- 29.58 ml plain breadcrumbs
- 36.97-44.37 ml parmesan cheese
- 14.79 ml parsley
- 2.46 ml onion powder (or more)
- 2.46 ml garlic powder (or more)
- 1.23-2.46 ml seasoning salt
- 1.23-2.46 ml pepper
- 1892.72 ml chicken broth
- 473.18 ml escarole, rinsed 3 times and coarsley chopped
- 78.78 ml carrot, minced
- 118.29 ml tiny pasta (Acini Di Pepe or Orzo)
- 425.24 g can cannellini beans (optional)
directions
- Mix the first 9 ingredients for the meatballs. With a slightly heaping 1/2 t measuring spoon measure out and roll 55-60 tiny meatballs. Set in fridge or freezer to firm up. Lightly fry or leave them raw and just drop in the soup when it's time. Heat broth to boiling. Add the carrot and escarole. Return to boil and drop in the meatballs and pasta. Turn down and simmer for 15-20 minutes. Add parmesan cheese at end of cooking time. Add the beans (if using) about 10-15 minutes before serving.
- Note: I like to use parmesan/romano cheese for stronger flavor. You can also use spinach instead of escarole but it does have a stronger flavor. And I've also used 1/2 T basil and 1/2 T parsley instead of all parsley.
- Serve with a great crusty bread!
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<p>Middle-aged mom of two young men in their 20's. I go through stages of not wanting to cook and then going crazy with new recipes!! This site has given me plenty of new recipes to try!! <br /><br />My family and friends probably think I'm famous for my baby-back ribs, cajun buttermilk chicken, my oh-so-easy chicken riggies, taco pizza, chicken wing pizza, artichoke pizza........and a few more!! Some I got from other sources........the pizzas are just my version after having them from local pizzerias. <br /><br />I don't have a favorite restaurant. So many are good.</p>