Italian Wedding Soup Recipe
Italian Wedding Soup Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 10
- Calories: 190
- Fat: 7.64 g
- Saturated fat: 2.706 g
- Carbohydrates: 15.91 g
- Sugar: 3.54 g
- Sodium: 891 mg
- Fiber: 1.7 g
- Protein: 13.86 g
- Cholesterol: 39 mg
Recipe type: Appetiser
Cuisine: Italian
Prep time:
Cook time:
Total time:
Named owing to a mistranslation, Italian Wedding Soup has little to do with Italian weddings, and in fact refers to “minestra maritata” – the marriage of meat and greens in the soup. While recipes of the soup tend to vary, the key ingredients have always been meatballs made of ground beef and/or pork and fresh garden greens, both of which combine to make a healthy and flavourful broth.
Ingredients
- For Meatballs:
- Onion – 1
- Parsley – ⅓ cup
- Egg – 1
- Minced garlic – 1 teaspoon
- Salt – 1 teaspoon
- Fresh white bread – 1
- Parmesan – ½ cup
- Beef – 8 ounces
- Ground pork – 8 ounces
- Black pepper
- For Soup:
- Chicken broth – 12 cups
- Endive – 1 pound
- Eggs – 2
- Parmesan – 2 tablespoon
- Salt and black pepper
Instructions
- The first step to make Italian wedding soup is to prepare the meatballs, which generally tend to be the stars of the dish.
- Blend the onion, parsley, egg, garlic, salt, pepper, and shredded bread in a large bowl and mix with a spoon. Once everything is completely combined, add in the beef, pork, and Parmesan.
- Mix well.
- Using your hands (make sure they are clean), or a teaspoon, shape the mixture into meatballs that are roughly 1-inch in diameter.
- Line these up on a tray, cover it with cling film, and refrigerate until you are ready to start making the soup.
- Next, start on the soup. Place a large pot over a medium-high flame. Pour in the broth, and bring it up to a boil.
- Once the broth has reached a rolling boil, proceed to slide in the meatballs and the endive. Simmer this mixture, until the meatballs are cooked, and the endive has softened.
- This should take roughly 8 minutes. Keep stirring in a circular motion.
- While the broth, meatballs and greens are simmering away, whisk the eggs and cheese together in a small bowl.
- Slowly drizzle this mixture into the broth, and stir it in gently with a fork.
- The egg mixture should form thin strands in the soup, which will require up to one minute cooking through.
- To finish, season the soup with salt and pepper to taste, and ladle it into your serving bowls.
- You may garnish each individual serving with Parmesan cheese if you desire.
Instructions
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1
Goes well with:
Caramelized Garlic Onion Bread
Caramelized garlic onion bread is the perfect side order with any soup.