Make this Easy Italian Wedding Soup Recipe to warm your bones on a cold winter day.
There are a few recipes from my childhood that just bring me back to a time and a place. Italian Wedding Soup is one of them. Italian Wedding Soup is like one of those constants that you knew would always be there. Getting cold out? Soup was always there.
Italian Wedding Soup is a standard appetizer in any Italian household. It was just there. A pot on the stove simmering all day to warm the bones. Until it’s not there. When you are young, you don’t really think about how those recipes will go when the loved one who made them passes.
I have been thinking about my grandmother recently. About those recipes that weren’t necessarily handed down. There were no recipe cards to dig through to get the exact recipe. It was all trial and error.
While I was thinking about her the past few weeks, I thought it was time for me to try and recreate her Italian Wedding Soup recipe. I gathered all the ingredients and went to work in the kitchen.
Side note: do you know how hard it was for me to find escarole? Was there an escarole shortage that I wasn’t aware of? It took me multiple trips to the grocery store to secure the essential ingredient in this soup.
Back to cooking. I started my soup early on a Wednesday morning. I wanted it to sit and simmer. For the escarole to get tender. For the meatballs to cook. To get it just right.
Come lunch time, I felt like soup was ready to taste. I knew from the moment I lifted the lid on the pot I had cracked the recipe. It was later confirmed when my father asked me to bring the pot over for dinner that night. He had three bowls (not that anyone was counting) and kept some to eat later. That right there is a gold star in his book.
Easy Italian Wedding Soup Recipe
- 1 egg
- 1 lb ground pork and beef mix
- ½ cup Italian seasoned bread crumbs
- ½ cup grated Parmesan cheese
- 12 cups low-sodium chicken broth
- 1 lb escarole, coarsely chopped
- 1 carrot, sliced
- ¼-1/2 cup acini di peppe
- 1 chicken breast shredded
- 2 eggs
- 2 tablespoon grated Parmesan cheese
- Mix ground pork and beef mixture, egg, breadcrumbs and cheese. Using 1½ teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
- Bring the broth to a boil in a large pot over medium-high heat.
- Add the meatballs, carrots, shredded chicken, and escarole and simmer until the meatballs are cooked through and the escarole is tender, about 8 minutes.
- Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute.
- Season the soup to taste with salt and pepper.
Originally posted 2016-01-12 10:15:40. Republished by Blog Post Promoter