Italian Wedding Soup
The perfect soup for fall!
Equipment
- sauce pan or dutch oven
- Stock Pot
Ingredients
Meatballs
- 1 lb ground beef
- 1 lb ground pork
- 2 eggs
- 1/2 cup breadcrumbs I like to use fresh (throw some italian bread in a food processor)
- 1 tsp oregano
- 1 tsp pepper
- 1/2 tsp salt
Soup Ingredients
- 1 onion diced
- 4 carrots sliced
- 4 stalks celery sliced
- 4 cloves garlic minced
- 3 sprigs oregano chopped
- 1 sprig rosemary chopped
- 1 tbs olive oil
- 64 oz chicken stock
- 32 oz chicken broth
- 1 rind parmesan reggiano cheese
- 1 cup acini de pepe pasta
- 5-6 cup escarole chopped
Garnishes
- lemon juice
- chopped parsley
- parm cheese
- fresh cracked pepper
Instructions
- Combine all meatball ingredients and mix well. Roll into small meatballs.
- Brown meatballs in olive oil in dutch oven or sauce pan over medium heat. Do not cook through. Once browned, set aside on paper towel lined plate.
- Heat 1 tbs olive oil in stock pot over medium-high heat.
- Add onion, celery, carrots, garlic, oregano and rosemary to pot and toss to cover in oil.
- Cook for 5-6 minutes or until veggies begin to soften.
- Add chicken stock and broth to pot and bring to a simmer.
- Add meatballs and parmesan rind and simmer for at least 30 minutes. I let mine simmer for an hour.
- Add acini de pepe and escarole to pot and continue to simmer for at least 10 minutes.
- Ladel into bowls and top with lemon juice, parsley, parmesan cheese and/or fresh cracked pepper.