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Italian Wedding Soup (Italian Meatball Soup)

  • 4servings

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Source: www.finecooking.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the meatballs

  2. 1/2 cup finely chopped onion

  3. 1/3 cup chopped fresh flat-leaf parsley

  4. 1 large egg, lightly beaten

  5. 1 tsp. minced garlic

  6. 1 tsp. kosher salt

  7. 1/2 tsp. freshly ground black pepper

  8. 1 cup fresh bread crumbs made from rustic white bread

  9. 1/2 cup freshly grated Parmigiano-Reggiano

  10. 6 oz. ground beef (85% lean), home-ground or store-bought

  11. 6 oz. ground pork or Italian sausages, removed from the casings

  12. 1/4 lb. ground veal or turkey

  13. For the soup

  14. 3 quarts homemade chicken stock or best quality canned low-sodium chicken broth

  15. 1 lb. escarole, spinach, chard, or curly endive, washed and coarsely chopped

  16. 2 large eggs

  17. 2 Tbs. freshly grated Parmigiano-Reggiano, plus more for garnish

  18. Salt and freshly ground black pepper

  19. Chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Make the meatballs Combine all the ingredients in a large bowl, mixing quickly and gently. Do not overmix, or the meatballs will be rubbery. Roll the mixture into 1-inch balls. (You should have 22 to 24 meatballs.)

  2. For the soup Bring the stock to a boil in a large pot over medium-high heat. Add the meatballs and escarole, reduce the heat to a simmer, and cook until the meatballs are cooked through and the escarole is tender, 5 to 8 minutes.

  3. While the meatballs and escarole are cooking, whisk the eggs and cheese in a medium bowl to blend. Turn off the heat and, stirring the soup in one direction, drizzle in the egg mixture to form thin ribbons of egg. Season to taste with salt and pepper.

  4. To serve, ladle the soup into bowls, dividing the meatballs evenly. Garnish each serving with more cheese and some parsley.

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