Italian Wedding Soup Recipe

Name: Italian Wedding Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MEATBALLS:; 2 small Onions, grated (I chopped); 2/3 C chopped fresh Italian Parsley; 2 large eggs; 2 tsp minced garlic; 2 tsp salt; 2 slice fresh white bread, crust trimmed, torn into small pieces; 1/2 C grated Parmesan cheese; 1/2 C grated Pecorrino Romano cheese; 16 oz Ground Beef (1lb); 16 oz Ground Pork (1lb); black pepper; SOUP:; 24 C low sodium Chicken Broth; 1 lb Escarole, coarsely chopped; 1 lb Spinach, chopped (fresh or frozen); 4 large Eggs; 4 Tbsp gresh grated Parmesan, plus extra for garnish; 12 oz Stelline (stars) pasta (one package)- or whatever little pasta you want; Salt & freshly ground black pepper

Servings: persons

MEATBALLS:
2 small Onions, grated (I chopped)
2/3 C chopped fresh Italian Parsley
2 large eggs
2 tsp minced garlic
2 tsp salt
2 slice fresh white bread, crust trimmed, torn into small pieces
1/2 C grated Parmesan cheese
1/2 C grated Pecorrino Romano cheese
16 oz Ground Beef (1lb)
16 oz Ground Pork (1lb)
black pepper
SOUP:
24 C low sodium Chicken Broth
1 lb Escarole, coarsely chopped
1 lb Spinach, chopped (fresh or frozen)
4 large Eggs
4 Tbsp gresh grated Parmesan, plus extra for garnish
12 oz Stelline (stars) pasta (one package)- or whatever little pasta you want
Salt & freshly ground black pepper

1
MEATBALLS:
2
(1) Stir the first 6 ingredients in a large bowl to blend (with spoon is fine).
3
(2) Stir in the cheese, beef, pork.
4
(3) Mix well using hands until all blended well
5
(4) Make the meatballs - place on baking sheets and put aside.
6
SOUP:
7
(1) Bring the broth to a boil in a large pot.
8
(2) Add the meatballs and Escarole/Spinach and simmer until the meatballs are cooked through (about 8 minutes)
9
(3) Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a FORK to form thin strands of egg, about 1 minute.
10
(4) Season with salt and pepper

3863

kcal

Calories

144

Fat

Carbs

546

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: MEATBALLS:, 2 small Onions, grated (I chopped), 2/3 C chopped fresh Italian Parsley, 2 large eggs, and more.

Yes, Italian Wedding Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Wedding Soup

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