Italian Wedding Soup Recipe
Exclusive from The Daily Meal
As an Italian I love making this soup in the morning and letting it simmer to enjoy throughout the day! Sometimes I use beef meatballs and other times I use ground turkey. It really depends on either what I have in the house or what ground meat I am in the mood for. Either way this is a delicous and hearty soup to enjoy for lunch or dinner (even a snack).
*1 small onion, minced
*1/4 cup italian seasoned bread crumbs or almond meal
*1 tablespoon of dried Parsley
*1 teaspoon of dried Oregano
*1 large egg
*1-2 garlic clove, minced
*1 teaspoon sea salt
*8 ounces ground beef
*8 ounces ground pork
*Freshly ground black pepper
*12 cups low-sodium chicken broth or homemade stock
*1 pound of escarole, cleaned and chopped
*2 large eggs
*Salt and freshly ground black pepper
1. To make the meatballs: Stir the first 7 ingredients in a large bowl to blend. Add in beef and pork and combine well.
2. Either using a small melon scoop or measure about 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet or platter.
3. Take your large pot and add a little olive oil. Heat the pan to medium/high. Drop in each meatball and brown for about 1 minute each side. Don’t cook the inside, just brown. Take out and put back on the baking sheet or platter.
4. Wipe out the bottom of the pan with a paper towel and continue to keep the pan hot. Add in broth and bring to a boil. Carefully drop in meatballs and let simmer for at least 30 minutes to 1 hour. 5. 5. 5. Then add in escarole.
6. When you are almost ready to serve whisk 2 eggs in a small bowl and add to the broth and stir quickly but carefully. Let the eggs sit for a couple of minutes. Taste for salt and pepper.
If you are using Parmesan cheese, after you ladle your bowl sprinkle a little on top of the soup!
Cindy’s Note: You can use ground turkey for the meatballs. Also, I use other variations for example: If I have carrots and celery in the refrigerator then I will chop one of each and sauté in the pan then add the soup ingredients. You can also use spinach if you can’t find escarole.