Escarole Soup (Italian Wedding Soup)
Ready In: 1 hr 10 mins
Serves: 4-6
Yields: 2 quarts
Ingredients
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons butter
- 1⁄2 teaspoon sugar
- 1 head well-rinsed escarole (chopped)
- 5 cups chicken stock
- 1⁄2 cup orzo pasta (oat seed sized pasta)
- frozen chopped spinach
- 1⁄2 teaspoon salt
- pepper
- grated locatelli cheese (to garnish) or parmesan cheese (to garnish)
- 1 cup tiny meatballs, not browned (marble size)
Meatball recipe
- ground meat, Italian breadcrumbs, grated locatelli cheese (or Parmesan)
Directions
- cook Onion in butter, 3 minutes.
- add Garlic and cook an additional 3 minutes.
- add Escarole and cook another 3 minutes.
- add 2 cups stock, 1/2 teaspoons sugar, 1/2 teaspoons salt, pepper to taste.
- simmer covered for 15 minutes.
- add 3 cups stock and bring to a boil.
- stir in Orzo, Meatballs, and Spinach.
- simmer 15 minutes
- garnish with grated locatelli cheese (or Parmesan).
- When making this soup, consider getting a big pot and making a double batch. Everyone will want seconds and it's a great leftover.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off