Italian Wedding Soup
I make this soup all winter long. It’s hearty enough that you aren’t hungry again in an hour, but light enough that you don’t feel like taking a nap afterwards. The escarole in the soup is so delicious, and adds a little freshness to the dish. If you have picky eaters at home, then it can be left out. Just remember to keep the pasta separate from the soup when you store it. The pasta will continue to soak up the broth and you’ll be left with soggy pasta and no liquid left in your soup.
Tips:
Save the rind from blocks of parmesan cheese in the freezer. I add them to soups and sauces. It adds that umami to the dish that really elevates it. You can buy rinds at the market now too.
I use a small ice cream scoop to create uniform meatballs. Think bite-sized.
You can freeze the soup, without the pasta for a few months.
Try with our homemade oyster crackers recipe.
Italian Wedding Soup
Serves 8
PREP 25 minutes
COOK 1-1/2 hours
INGREDIENTS
2 tablespoons olive oil
1 large onion diced
Salt and pepper
4 carrots diced
8 cups chicken stock
2 lb. meatloaf mix
1 cup Italian breadcrumbs
½ cup grated parmesan
2 eggs beaten
¼ cup milk
Parmesan rind
1 head escarole chopped
½ 1lb. Tortellini or small pasta like ditalini
INSTRUCTIONS
Combine the eggs, breadcrumbs, parmesan, and milk in a mixing bowl. Then, add the meat so you don't overmix the meatballs. Create tablespoon-sized meatballs and keep them refrigerated while you prepare the soup.
Heat olive oil over medium-high heat in a large stock pot.
Sauté the onion with a pinch of salt until softened.
Add the carrot and cook for another 3 minutes. Add the stock and bring it to a low boil.
Gently drop the meatballs into the boiling stock, stirring frequently to prevent them from sticking to the bottom.
Add the parmesan rind and cook the soup for about an hour.
Before serving remove the rind and add the escarole. Adjust the seasoning with salt and pepper. Serve with the pasta of your choice. I keep the pasta separate otherwise it absorbs all the broth and gets soggy.