Italian Wedding Soup
photo by CookinDiva
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 8 cups chicken broth
- 3⁄4 lb ground beef
- 3⁄4 lb ground pork
- 8 eggs, divided
- 1 cup dry breadcrumbs
- 2 teaspoons basil
- 1 teaspoon parsley
- 1⁄2 cup grated parmesan cheese
- 1 cup grated parmesan cheese
- 2 heads escarole, cleaned and chopped
directions
- In soup pot on med heat, bring broth to a boil.
- In bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1/2 cup parmesan.
- Mix well and form into tiny bite size balls.
- Drop the balls into the broth.
- Add escarole.
- When meatballs rise to the top, they are cooked, (7-8 minutes).
- When ecsarole is wilted it is done.
- In another bowl, mix the remaining eggs with the remaining parmesan.
- Add to soup, stirring continuously, until cooked through.
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Reviews
-
Absolutely delicious. The pickiest eater will love this. You will be rewarded if you use homemade chicken stock and panfry the meatballs in a little bit of fat(I used a small amount of butter and e.v.o.o.) I added two frozen packages of spinach when soup was boiling because I had no escarole. I also added a little pastina instead of the remaining eggs. The meatballs were so tasty. I have been searching for years for the perfect meatballs(tasty, but plain) to add to my spaghetti sauce. Finally, my search is over. Young and old loved this soup.
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RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!