Italian Wedding Soup Recipe

Name: Italian Wedding Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Ground Chuck; 1/4 cups Italian-Style Breadcrumbs; 1/4 cups Grated Parmesan Cheese Plus More For Serving; 1 teaspoon Salt; 1 teaspoon Cracked Black Pepper; 2 Tablespoons Fresh Italian Parsley, Chopped; 1 whole Egg; 1 Tablespoon Canola Oil; 1 whole Onion, Diced; 1 whole Carrot Finely Diced; 1 whole Rib Celery, Finely Chopped; 2 whole Broccoli Leaves, Chopped (optional); 2 whole Brussels Sprout Plant Leaves, Chopped (optional); 3 cloves Garlic, Minced; 6 cups Chicken Stock; 15 ounces, weight Canned Garbanzo Beans, Rinsed And Drained; 2 heads Endive, Torn

Servings: persons

1 pound Ground Chuck
1/4 cups Italian-Style Breadcrumbs
1/4 cups Grated Parmesan Cheese Plus More For Serving
1 teaspoon Salt
1 teaspoon Cracked Black Pepper
2 Tablespoons Fresh Italian Parsley, Chopped
1 whole Egg
1 Tablespoon Canola Oil
1 whole Onion, Diced
1 whole Carrot Finely Diced
1 whole Rib Celery, Finely Chopped
2 whole Broccoli Leaves, Chopped (optional)
2 whole Brussels Sprout Plant Leaves, Chopped (optional)
3 cloves Garlic, Minced
6 cups Chicken Stock
15 ounces, weight Canned Garbanzo Beans, Rinsed And Drained
2 heads Endive, Torn

1
Add ground chuck to a mixing bowl. Toss in bread crumbs, Parmesan cheese, salt, pepper, parsley, and egg. Mix with your hands incorporate all of the ingredients. Form into golfball-sized meatballs.
2
Heat a large skillet on medium-high heat. Sear meatballs on all sides, cooking until medium. Remove meatballs once cooked, and place them onto a paper-towel-lined plate.
3
To a soup pot, add canola oil and let it come to temperature. Toss in the onions, carrots, celery, broccoli and Brussels sprout leaves (if you are using) and garlic. Cook until onion begins to soften, then add stock, garbanzo beans, endive, and meatballs. Cook until stock begins to boil, then reduce heat and cook for about 20 minutes or so.
4
When you are ready to serve, ladle greens, stock, and meatballs into your soup bowl. Garnish with more Parmesan cheese, and dig in.

895

kcal

Calories

Fat

Carbs

130

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 17 ingredients. The key ingredients include: 1 pound Ground Chuck, 1/4 cups Italian-Style Breadcrumbs, 1/4 cups Grated Parmesan Cheese Plus More For Serving, 1 teaspoon Salt, 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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