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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients for Soup
1 medium onion, diced
2 teaspoons chicken base
2 cups of fresh escarole, cleaned and chopped
Kosher salt and freshly ground black pepper
2 1/2 quarts chicken stock
1 cup Pecorino Romano grated cheese
Acini de pepe

Ingredients for Meatballs
1 cup seasoned bread crumbs
1 pound of meatloaf mix (pork, veal, beef)
1 cup Pecorino Romano cheese, grated
1 egg
1/4 cup fresh flat-leaf parsley, minced
4 garlic cloves, peeled
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions:
Directions:
In the same large soup pot used to brown the meatballs add onion to the drippings and cook until tender. Mix in chicken base and allow to dissolve well. Add escarole and stir as greens start to wilt down into the onions. Sprinkle in salt and pepper. Pour in the chicken stock and simmer for 30 minutes. Add meatballs and allow to simmer another 15 minutes. In a second pot, boil water for the Acini de pepe. When water begins to boil, add salt liberally. Let water return to a boil. Add Acini de pepe, and cook until al dente. Drain and add to soup along with Pecorino Romano cheese.

Number Of Servings:
Number Of Servings:
4-5

 

 

 

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