Nothing can beat curling up with a hot bowl of soup on a cold, snowy night. This Italian Wedding Soup will warm your bones with its escarole and mini garlic and cheesy meatballs.
Never a huge fan of Italian Wedding soup, always being turned off by the canned variety (it just looks so gross), I’ve officially converted to the homemade stuff. As I was putting this soup together I thought that the mini meatballs could stand alone as an appetizer. Mental note made for my next party! They’re. So. Good.
Stay warm and toasty!
Italian Wedding Soup
2014-01-31 10:27:07
Serves 6
The perfect soup to warm your bones on a cold winter day.
Write a review
Save Recipe
Print
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
For the meatballs
- 1 1/2 pounds ground meatloaf mix (beef, pork and veal)
- 3/4 cup bread crumbs
- 1 large egg
- 1/2 cup pecorino romano cheese, grated (my favorite brand is Locatelli)
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons olive oil
For the soup
- 3 1/2 tablespoons olive oil
- 1 medium onion, finely diced
- 5 garlic cloves, minced
- 8 cups chicken stock (shortcut: use two 32 ounce boxes of Natural Kitchen Basics Original Chicken Stock)
- 1 bunch escarole, trimmed and deveined of stem
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup pecorino romano cheese, grated (my favorite brand is Locatelli)
Instructions
- Make the meatballs - in a large mixing bowl, mix the meat, bread crumbs, egg, garlic, cheese, oregano, salt and pepper. Roll into 1" balls.
- Drizzle 4 tablespoons of olive oil in a large pan over medium heat. Cook the meatballs in batches, turning each one every few minutes until golden brown. Place cooked meatballs on a plate lined with paper towels. Set aside.
- Begin making the soup - drizzle 3 1/2 tablespoons of olive oil in a large pot over medium-high heat. Add the onions and saute for 3 minutes. Add the garlic and saute for another 2 minutes.
- Add the chicken stock to the pot and bring it all to a boil.
- Bring the heat down to a simmer and add the escarole. Stir, cover and let simmer for 10 minutes.
- Add the meatballs and 1 teaspoon of salt. Cover and simmer another 5 minutes.
- Whisk the 2 eggs and remaining cheese in a small bowl. Slowly pour it into the soup, stirring constantly.
- Cover and simmer for 1 minute.
- Serve immediately with a sprinkle of pepper on top.
Notes
- This soup is best if eaten within 3 days, stored in the fridge. Or, feel free to freeze leftovers!
Adapted from The Kitchn
Adapted from The Kitchn
Fancy Fork http://fancy-fork.com/
One of my favourites!
I just added it to my list, too!
Hi! Your Italian wedding soup has been nominated as one of the “Best Italian Wedding Soup Recipes on the Net”. To vote for it, please visit http://easyitalianrecipes.org/soup-recipes/best-italian-wedding-soup-recipes-on-the-net-vote-for-your-favorite/ (your recipe is positioned at #30).
How cool! Thank you very much! 🙂