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 T olive oil

1 Large onion, diced

Salt and pepper

4 Carrots, peeled and diced

18 cups Chicken stock

2 lb. Meatloaf mix- pork, beef and veal

1 c. Italian breadcrumbs

1/2 cup Grated parmesan cheese

2 Eggs, beaten

1/4 cup Milk

Rind of parmesan cheese

1 Large head of escarole, chopped

1/2 - 1lb. Tortellini or small pasta like ditalini, cooked al dente

INSTRUCTIONS

1. In a large stockpot heat olive oil over medium-high heat.

2. Add onion and season with salt and pepper. Sauté until the onions are soft.

3. Add the carrot and continue to cook for another 3 minutes. 

4. While vegetable are sautéing make the meatballs.

5. In a large bowl add the eggs, breadcrumbs, parmesan cheese and milk. Combine well.

6. Add the meat and mix only until the mixture is combined. Don't over mix!

7. Using your hands create tablespoon sized meatballs and place on a platter until you have rolled all the meatballs. Set aside.

8. Once the vegetables are sautéed add the stock and bring it to a low boil.

9. Add the meatballs carefully and stir to make sure they are not sticking.

10. Add the parmesan rind and continue to cook the soup for about an hour. Remove the rind.

11. Add the escarole and cook for a few minutes to wilt the escarole. Adjust the soup for seasoning. 

12. Serve with the pasta of your choice. I keep the pasta separate otherwise it absorbs all the broth and gets soggy.