italian wedding soup
(1 rating)
My family loves new and different recipes, so I have a habit of looking in magazines, newspapers, and old cookbooks for them. I came across this recipe in a newspaper and decided to make it. It's so good, that we can't wait for the weather to cool off so I can make it.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
50 Min
method
Stove Top
Ingredients For italian wedding soup
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1 bunchescarole, or fresh spinach
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6 qtchicken broth
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3 lgcarrots, chopped
- FOR THE MEATBALLS:
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1 lbground beef, or ground turkey
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2 lgeggs
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1/2 cvery finely minced onion
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1 cplain bread crumbs
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1 cfreshly grated parmesan cheese
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1 tspsalt
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1 tspfreshly ground pepper, or to taste
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8 ozditalini or tubetti pasta, or any small pasta
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morefreshly grated parmesan cheese to sprinkle over soup
How To Make italian wedding soup
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1Trim escarole by cutting off stem ends. Separate leaves and wash well in cool water, especially the center of leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups. *If using spinach, rinse well before adding to soup.
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2In a large pot, combine the escarole, or spinach, broth, and carrots. Bring to a simmer and cook until escarole is tender, about 30 minutes.
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3Meanwhile, mix together all of the meatball ingredients. Shape the mixture into tiny balls, less than 1-inch in diameter.
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4When escarole or spinach, is cooked, stir in the pasta and return to a simmer. Carefully drop the meatballs into the soup. Cook over low heat. stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning.
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5Ladle soup into bowls, and sprinkle with the extra parmesan cheese, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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