Italian Wedding Soup
Ingredients
Vegetables and Broth
-
2
pieces
carrots, diced
-
4
stalks
celery, diced
-
1
medium
onion, diced
-
4-5
cups
chicken stock
-
1
head
escarole, chopped
-
to taste
sea salt
-
to taste
pepper
Mini Meatballs
-
½
lb
lean ground beef
-
½
lb
ground pork
-
1
large
egg
-
½
cup
breadcrumbs
-
½
teaspoon
oregano
-
½
teaspoon
basil
-
1
tablespoon
fresh parsley, finely minced
-
2
tablespoons
Romano or parmesan cheese, grated
-
½
teaspoon
sea salt
-
¼
teaspoon
black pepper
Instructions
- Sauté celery, carrots, and onions in olive oil over medium heat for 5-6 minutes.
- Add chicken broth and bring to a light boil; simmer for 15-20 minutes.
- Add mini meatballs and cook for about 10 minutes.
- Stir in chopped escarole and reduce heat to simmer for another 15-20 minutes.
- Combine ground beef, ground pork, egg, breadcrumbs, cheese, and seasonings in a bowl; mix gently.
- Form marble-sized meatballs and drop them into the hot broth.
- Serve with grated cheese on top.
Nutrition Facts (estimated)
Servings
6
Calories
367
Total fat
16g
Total carbohydrates
26g
Total protein
28g
Sodium
892mg
Cholesterol
94mg
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