Italian Wedding Soup

Name: Italian Wedding Soup
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1.5 litres (6 cups) chicken stock; 300g (10 oz) ground beef and pork for meatballs; 1 large egg, 40g (1/3 cup) breadcrumbs, and 30g (1/3 cup) grated Parmesan cheese; 100g (1 cup) small pasta (acini di pepe or orzo); 100g (3 cups) escarole or spinach, chopped; 1 onion, 1 carrot, and 2 cloves garlic

A comforting broth with tiny meatballs, pasta, and tender greens.

45 minutes

Serves 2

Soup

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Make Mini Meatballs: Mix the ground meat with the egg, breadcrumbs, Parmesan cheese, salt, and pepper, then roll into small marble-sized balls.

2
Start the Broth: Soften the diced onion, carrot, and garlic in a little oil, then pour in the chicken stock and bring to a simmer.
3
Cook the Meatballs: Gently drop the meatballs into the simmering broth and cook for 8 minutes.
4
Add Pasta: Stir in the small pasta and cook until tender.
5
Greens: Add the chopped escarole or spinach and simmer 2-3 minutes until wilted.
6
Serve: Season to taste and ladle into bowls with extra Parmesan cheese on top.

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