The Best Italian Wedding Soup I Ever Made
You will fall in love with this Italian wedding soup, after having a warm bowl of this Italian comfort. Made with savory chicken stock, veggies, and flavorful turkey meatballs.
The Best Italian Wedding Soup I Ever Made Recipe
Ingredients:
8 cups chicken stock
4 carrots, cubed
3 stalks of celery, cubed
1 medium onion, diced
1/2 head of escarole, chopped
2 cups small pasta
4 Tbsp. olive oil
For the meatballs;
1 lb. ground turkey
1 cup Parmigiano-Reggiano, freshly grated
1 cup Panko crumbs
1 egg
2 garlic cloves, minced
1 tsp Italian seasoning
1/4 cup of fresh parsley, chopped
salt and freshly ground black pepper to taste
Directions:
In a mixing bowl, add the ground turkey, garlic, egg, cheese, Panko bread crumbs, parsley, Italian seasoning, salt, and black pepper. Use your hands to mix all together. Choose the size you’d like to make your meatballs and start rolling them all. Take into account that the meatballs grow when cooked in the soup so make them a bit smaller than you’d want them to be once cooked.
In a large pot over medium heat add the olive oil and saute the onion, carrot, and celery until the vegetables are softened and the onion becomes translucent. Season with a pinch of salt, it should take about 10 -15 minutes.
Once the vegetables are softened pour in the chicken stock and bring to a boil. Once boiling, reduce the heat to a medium/low to obtain a slow boil and cook for about 15 – 20 minutes.
Add the meatballs to the soup, they will cook in about 10 minutes, they will float once they are cooked. Once the meatballs are cooked, add in the escarole. Mix together and let it cook for about 5 minutes. Taste and adjust salt and pepper. Turn the heat off.
Bring a pot of water to a boil. Add a pinch of salt and the pasta. Cook as per the package instructions. I like to cook the pasta separately so that it doesn’t get overcooked in the soup if you have leftovers. Once done cooking, drain and scoop the amount of pasta you want into a bowl.
Scoop some soup into the bowl of pasta. Add a sprinkle of shredded Parmigiano – Reggiano cheese, serve and enjoy.
Enjoy The Best Italian Wedding Soup I Ever Made
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