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Italian Wedding Soup
Delicious old style Italian wedding soup made from scratch. This is flavorful, and hearty. Perfect for lunch or even dinner!
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
10
Calories:
185
Kcal
Author:
Susan Moncrieff
Ingredients
For the Meatballs
1
onion
small, finely chopped
¼
cup
parsley
finely chopped fresh flat leafed
1
large
egg
2
cloves
garlic
minced
¼
teaspoon
ground black pepper
¼
cup
Italian bread crumbs
¼
cup
grated parmesan cheese
8
oz
ground beef
lean
8
oz
ground pork
For the soup
½
lb
escarole
a type of lettuce - don't substitute a different kind of lettuce!
10
cups
chicken broth
2
large
eggs
salt and pepper
to taste
Instructions
Prepare all your meatball ingredients such as chopping the onions, parsley and garlic cloves.
Add all meatball ingredients and mix well.
Divide meatball mixture into evenly sized meatballs. I use a ¾ inch cookie scooper to help me.
Roll meatballs into uniform balls
Add to 10 cups boiling/simmering chicken broth
Simmer 10 minutes
Add chopped (1 inch squares) of escarole
Cook another 10 minutes, making sure escarole is tender
Serve with french bread, if desired.
Adapted from Giada De Laurentiis' cookbook called 'giada's family dinners'.
Notes
Nutrition (I am not a nutritionist. These are estimates only)
Serving:
1
g
|
Calories:
185
Kcal
|
Carbohydrates:
6
g
|
Protein:
13
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.3
g
|
Cholesterol:
95
mg
|
Sodium:
1011
mg
|
Potassium:
300
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
733
IU
|
Vitamin C:
5
mg
|
Calcium:
70
mg
|
Iron:
2
mg