Nonna Approved Authentic Italian Wedding Soup
With mini meatballs, tender escarole & pasta, this soup embodies the love and warmth of an Italian Nonna’s kitchen.
- Prep Time: 25
- Cook Time: 25
- Total Time: 45
- Yield: 8-10 servings
- Category: Soup
- Method: Stove Top
- Cuisine: Italian
Ingredients
Soup
- 4–8 cups chopped escarole (1 head)
- 3/4 cup finely chopped white onion
- 1 cup finely chopped carrots (about 3)
- 1 cup finely chopped celery (about 2 stalks)
- 2 tablespoon oil
- 12 cups chicken stock
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 large eggs
- 2 tablespoon grated parmesan plus more for garnish
- 1 cup dry acini de pepe
Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 2 slices of torn bread soaked in 1/4 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 large egg
- 1/2 cup grated parmesan
Instructions
- In a large bowl add all of the meatball mixture and mix to just combine. Do not overwork the meat as it will get tough. Using a small cookie scoop or a Tablespoon, scoop the meatballs into 1/2” round balls. Place on a parchment lined baking sheet or plate. Repeat to make all of the meatballs. Set aside.
- In a large stock pot over medium heat add the oil. When the oil starts to shimmer add the onion, carrots and celery, stirring. Sautee for 6-8 minutes or until the onions turn translucent. Add the stock and bring to a boil scraping the bottom. Once it starts to boil, add the meatballs, pasta and escarole. Continue to cook for 8-10 minutes or until the meatballs are cooked through stirring often.
- In a bowl whisk together the egg and 2 tablespoon of parmesan cheese. Turn heat down on the soup to medium. Start stirring the soup around in a circle. Continue stirring and gradually drizzle in the egg mixture to form thin strands of egg; ~ 1 minute. Taste for seasoning and adjust accordingly.