Italian Wedding Soup
Delicious old style Italian wedding soup made from scratch. This is flavorful, and hearty. Perfect for lunch or even dinner!
Servings: 10
Calories: 185Kcal
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: 1g | Calories: 185Kcal | Carbohydrates: 6g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 1011mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 2mg