italian wedding soup
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.
prep time
15 Min
cook time
50 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 bunch escarole, or fresh spinach
- 6 quarts chicken broth
- 3 large carrots, chopped
- FOR THE MEATBALLS:
- 1 pound ground beef, or ground turkey
- 2 large eggs
- 1/2 cup very finely minced onion
- 1 cup plain bread crumbs
- 1 cup freshly grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper, or to taste
- 8 ounces ditalini or tubetti pasta, or any small pasta
- more - freshly grated parmesan cheese to sprinkle over soup
How To Make italian wedding soup
-
Step 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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Step 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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Step 3Meanwhile, mix together all of the meatball ingredients. Shape the mixture into tiny balls, less than 1-inch in diameter.
-
Step 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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Step 5Ladle soup into bowls, and sprinkle with the extra parmesan cheese, if desired.
- 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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