italian wedding soup
Another great Italian soup handed down from my husbands sister! We love to cook & bake Italian dishes and this one is one of the best soups!
prep time
10 Min
cook time
1 Hr 15 Min
method
---
yield
4 to 6
Ingredients
- 1 pound chicken breast with skin and bone
- 8 cups water
- 2 large carrots, diced
- 2 large celery stalks, diced
- 1 large onion, chopped
- 1 large bunch escarole, shredded
- 1/2 cup fresh parsley, chopped
- 1 package small shells
- - salt and pepper to taste
- MEATBALLS
- 1 pound ground beef
- 1/2 cup grated parmesan cheese
- 1/2 cup bread crumbs, seasoned
- 1/4 cup parsley, chopped
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
How To Make italian wedding soup
-
Step 1For Meatballs: Preheat oven to 350*. Combine all ingredient in large bowl. Mixture should be firm, add more breadcrumbs in mushy. Shape meat into small bite size meatballs. Place on a lightly oiled pan and bake 20 minutes or until done. Add to soup.
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Step 2For Soup: Add chicken and water to a large pot and bring to a boil. Add carrots, celery and onion. Turn heat to low, cover and simmer for 1 hour. Remove chicken (save for another use), skin and bones.
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Step 3Add small pasta shells, meatballs, escarole and parsley, cover and simmer 15 minutes. Season with salt and pepper.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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