- Fabio Viviani born (1978)
Italian Wedding Soup
- 1 small onion, minced
- 1/4 Cup Italian seasoned breadcrumbs
- 1 Teaspoon dried oregano
- 1 Tablespoon dried parsley
- 2 cloves garlic, minced
- 3 large eggs
- 1/2 Pound ground beef
- 1/2 Pound ground pork
- 12 Cups low-sodium chicken broth or homemade stock
- 1 Pound escarole, chopped
- Olive, as needed
- Salt and freshly ground black pepper, to aste
- Parmesan cheese, for garnish
As an Italian, I love making this soup in the morning and letting it simmer throughout the day. Sometimes I use beef meatballs and other times I use ground turkey. It really depends on what I have on hand or what I'm in the mood for. Either way this is a delicous and hearty soup to enjoy for lunch or dinner (even a snack).
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To make the meatballs, stir together the onion, breadcrumbs, dried herbs, garlic, 1 egg, 1 teaspoon of salt, and pepper, to taste. Add the beef and the pork and combine well.
Shape the meat mixture into 1-inch-diameter meatballs and set aside on a baking sheet.
In a large stockpot, heat 2 tablespoons of olive oil to high. Add the meatballs and brown for about 1 minute each side, careful not to cook them all the way through. Remove from the pot and set on a baking sheet to rest.
Add the chicken broth to the pot and bring to a boil. Carefully drop in the meatballs and let them simmer for at least 30 minutes to an hour. Add the escarole. When you are ready to serve, whisk the last two eggs in a small bowl and add to the broth, stirring quickly. Season with salt and pepper, to taste, and serving with Parmesan cheese.