Italian Wedding Soup
Prep Time: 10 minutes (if meatballs are made already)
Cook Time: 30 β 40 minutes
Serves: 6 β 8
Ingredients
β’ 1 medium onion, sliced and diced (about 1 cup)
β’ 1 medium carrot, sliced and diced (about Β½ cup)
β’ 1 celery stick (rib), sliced and diced (about Β½ cup)
β’ 3 β 4 TBSP extra virgin olive oil
β’ 100 grams (3.5 oz) of very small/tiny dry pasta (i.e. pastina) (about 1 cup)
β’ 2 eggs + optional 2 TBSP water
β’ ΒΌ cup grated Parmigiano cheese
β’ 2 β 2 Β½ cups of chopped endive (curly leaf variety) (alternates: escarole, or romaine lettuce)
β’ 250 grams (8.8 oz) tiny meatballs (frozen or freshly made)
β’ Salt to taste
β’ 3 liters (3.2 quarts) of chicken broth (or beef, turkey or vegetable)
β’ More grated cheese for serving.
β’ Black pepper for serving.
Process
β’ Combine the 2 eggs with the water and beat with a fork. Then add the grated cheese and continue with your fork, and blend it in. Set aside.
β’ In a large pot, add the olive oil, onion, celery, and carrot. Lightly sautΓ© for 10 minutes
β’ Add the broth and bring to a boil.
β’ Add the chopped endive, stir
β’ Slowly pour the egg/water/cheese mixture into your broth, and stir while adding it in.
β’ Add your meatballs right from frozen (if using frozen) and stir
β’ Once the broth comes back to a boil, add the pasta and cook as per the instructions on the pasta package. If needed, add salt to taste.
β’ Once the pasta is cooked, remove it from the stove, and serve. Top with grated cheese and optional black pepper. Enjoy!!
My Kitchen Gear
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“My Bread Book” by Jim Lahey
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Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
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4 Comments
That looks delicious
Italian wedding soup is easy to make because it has zip for flavor and there are 100 other soups that are actually tasty.
My great Auntieβs recipe is ten pages long but it is delicious.
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