italian wedding soup
90 Minutes | Serves 4-6
Meatballs
¾ lb Beef, Pork and Veal Meatball Mix
⅓ cup Milk
2 Slices Sandwich Bread, Crust Removed and Chopped
1 Large Egg Beaten
2 Garlic Cloves Pressed
3 Tbsp Italian Parsley Minced
2 Tbsp Grated Parmesan Cheese
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Vegetables and Soup
½ lb Acini Di Pepe
2 qts Chicken Broth
½ Head Escarole Chopped
2 Medium Carrots Peeled and Diced
2 Small Ribs Celery Diced
½ Medium Yellow Onion Diced
¾ cup Dry White Wine
2 Large Eggs
2 Tbsp Grated Parmesan Cheese
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Place a pot of salted water on high heat to cook the pasta.
In a medium-sized mixing bowl, add the bread pieces and the milk. Soak for 15 minutes. Add the ground meat, beaten egg, garlic, Parmesan cheese, parsely, kosher salt and black pepper to taste.
Gently mix all ingredients together. Do not overwork the meat to ensure tender meatballs. Roll out small meatballs and set aside.
Place a 6-qt Dutch oven or stock pot on medium-high heat. Add the wine, carrots, onion and celery. Cover the pot and steam the vegetable for 10 minutes or until the wine is completely reduced.
While the vegetables are steaming, cook the Acini Di Pepe to al dente. Strain and set aside.
Add the chicken broth to the pot with the vegetables and season with kosher salt and black pepper to taste. Bring the vegetables and broth to a boil. Reduce the heat to a simmer and gently add the meatballs. Cook for 8-10 minutes. Do not stir for the first 5 minutes to avoid breaking up the meatballs.
Reduce the heat to low and stir in the escarole. Cook for a few minutes to soften.
Whisk the eggs and Parmesan cheese together. Slowly pour the egg and cheese mixture into the soup while spinning a fork to incorporate strands of the mixture into the soup. Season with additional kosher salt and black pepper if needed.
If you are serving the soup immediately and you have 4-6 people for dinner, add the pasta directly to the pot of soup a few minutes before serving. If you are serving a smaller group or preparing the soup in advance, cook the pasta separately and add a few spoonfuls to each bowl.
Meatballs
¾ lb Beef, Pork and Veal Meatball Mix
⅓ cup Milk
2 Slices Sandwich Bread, Crust Removed and Chopped
1 Large Egg Beaten
2 Garlic Cloves Pressed
3 Tbsp Italian Parsley Minced
2 Tbsp Grated Parmesan Cheese
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Vegetables and Soup
½ lb Acini Di Pepe
2 qts Chicken Broth
½ Head Escarole Chopped
2 Medium Carrots Peeled and Diced
2 Small Ribs Celery Diced
½ Medium Yellow Onion Diced
¾ cup Dry White Wine
2 Large Eggs
2 Tbsp Grated Parmesan Cheese
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Place a pot of salted water on high heat to cook the pasta.
In a medium-sized mixing bowl, add the bread pieces and the milk. Soak for 15 minutes. Add the ground meat, beaten egg, garlic, Parmesan cheese, parsely, kosher salt and black pepper to taste.
Gently mix all ingredients together. Do not overwork the meat to ensure tender meatballs. Roll out small meatballs and set aside.
Place a 6-qt Dutch oven or stock pot on medium-high heat. Add the wine, carrots, onion and celery. Cover the pot and steam the vegetable for 10 minutes or until the wine is completely reduced.
While the vegetables are steaming, cook the Acini Di Pepe to al dente. Strain and set aside.
Add the chicken broth to the pot with the vegetables and season with kosher salt and black pepper to taste. Bring the vegetables and broth to a boil. Reduce the heat to a simmer and gently add the meatballs. Cook for 8-10 minutes. Do not stir for the first 5 minutes to avoid breaking up the meatballs.
Reduce the heat to low and stir in the escarole. Cook for a few minutes to soften.
Whisk the eggs and Parmesan cheese together. Slowly pour the egg and cheese mixture into the soup while spinning a fork to incorporate strands of the mixture into the soup. Season with additional kosher salt and black pepper if needed.
If you are serving the soup immediately and you have 4-6 people for dinner, add the pasta directly to the pot of soup a few minutes before serving. If you are serving a smaller group or preparing the soup in advance, cook the pasta separately and add a few spoonfuls to each bowl.