Italian Wedding Soup Recipe


Nutrition

Cal/Serving: 892
Daily Value: 45%
Servings: 4

High-Fiber
Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat51g78%
Saturated21g103%
Trans1g0%
Carbs64g21%
Fiber6g22%
Sugars5g0%
Protein44g88%
Cholesterol240mg80%
Sodium2508mg104%
Calcium530mg53%
Magnesium164mg41%
Potassium1014mg29%
Iron8mg42%
Zinc6mg41%
Phosphorus630mg90%
Vitamin A7780IU156%
Vitamin C42mg70%
Thiamin (B1)1mg54%
Riboflavin (B2)1mg45%
Niacin (B3)9mg47%
Vitamin B61mg35%
Folic Acid (B9)112µg28%
Vitamin B122µg38%
Vitamin D1µg0%
Vitamin E3mg15%
Vitamin K1028µg1285%
Fatty acids, total monounsaturated20g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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Italian Wedding Soup
Maryse Chevriere

Hear the word "meatballs" and a few other words immediately come to mind. "Spaghetti," of course, "subs" and "sliders" too. But in the winter months, when I'm locked in a I-could-eat-soup-for-almost-every-meal frame of mind, I hear "meatballs" and instantly crave Italian Wedding Soup. Filling and wonderfully flavorful, it's impressively light and delicate for a meatball dish.

Click here to see Recipe SWAT Team: Meatballs.

3.285715
Ratings70

INGREDIENTS

For the meatballs:

  • ½ yellow onion, finely diced
  • 1/3 cup parsley, chopped
  • 1 large egg
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 1 slice of bread, crusts removed and torn into small pieces
  • ½ cup grated Parmesan cheese
  • ½ pound ground beef
  • ½ pound ground pork
  • Black pepper

For the soup:

  • 2 quarts chicken broth
  • 1 bunch green chard, coarse chiffonade
  • 2 eggs
  • ½ cup Parmesan cheese
  • Salt and pepper, to taste

DIRECTIONS

For the meatballs:

Combine the onion, parsley, egg, garlic, salt, and bread in a medium-sized bowl.

Next add in the cheese, meat and black pepper, mixing together with your hands until all of the ingredients are fully integrated. Once ready, form the meatballs by taking a generous teaspoon of the mixture at a time and rolling it between the palms of your hands. Set aside on a dish or baking sheet and repeat until all of the mixture has been used.

For the soup:

Add the chicken stock to a large pot over medium-high heat and bring to a boil. Reduce heat to medium and add in the chard and prepared meatballs, allowing them to cook for about six to eight minutes. Meanwhile, whisk together the eggs and Parmesan cheese in a small bowl. Once the meatballs and greens have cooked, drizzle in the egg and cheese mixture, gently stirring the soup in a circular motion. Season with salt and pepper to taste.

To serve, ladle the soup into bowls and garnish with a little extra sprinkling of cheese.

Recipe Details

Servings: 4

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