Italian Wedding Soup (Meatball And Pasta Soup)
Warm up with this delicious Italian Wedding Soup made with escarole, meatballs, and a flavorful broth. This soup is pure Italian comfort food that is perfect for a cozy and comforting meal on a chilly day.
Video
Ingredients
Soup
- 32 ounces unsalted chicken stock
- 16 ounces Firm Greens escarole (just the green tips then coarse chop it), kale or spinach
- ½ lb ditalini pasta orecchiette, bow tie pasta or any small pasta shape you can find. For a traditional pasta, use acini di pepe.
- 2 cups Carrots diced
- ½ cup Yellow onion diced
- 3 cloves Garlic minced
- 1 tablespoon Olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon dried Oregano
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon fresh ground black pepper plus more to taste
- the rind of Parmesan optional but highly recommended
- 1 bay leaf
Meatballs
- 1 lb ground pork
- ½ cup bread crumbs
- ¼ cup Parmesan freshly grated
- 1 large egg lightly beaten
- 3 tablespoon milk
- 1 teaspoon dried Oregano
- 2 cloves garlic minced
- 1 teaspoon kosher salt
Instructions
Meatballs
- Pre-heat your oven to 375 degrees
- Add your bread crumbs and milk into a large bowl and mix well.½ cup bread crumbs, 3 tablespoon milk
- Next add your Parmesan, salt, garlic and Oregano to the breadcrumbs and mix together.¼ cup Parmesan, 2 cloves garlic, 1 teaspoon kosher salt, 1 teaspoon dried Oregano
- Now add your ground pork to the bowl along with your beaten egg and with your hands, mix the meat and egg into the other ingredients until everything is well incorporated.1 lb ground pork, 1 large egg
- Make your meatballs by scooping out a heaping tablespoon full of your mixture and gently rolling the meatballs until they form a ball.
- Place on a lined baking sheet when done rolling. Keep doing this until you have used up all of your mixture.
- Place your meatballs in the oven for 15-20 minutes or until they just turning golden on the bottom and cooked through. When they are done cooking, remove them from the oven and set aside.
Soup
- In a large heavy bottom pot add your olive oil and heat over medium for 2-3 minutes.1 tablespoon Olive oil
- After your oil is heated, add your diced carrots and onions and cook for 3-4 minutes.2 cups Carrots, ½ cup Yellow onion
- Now add your red pepper flakes and garlic and cook for another 2 minutes.1 teaspoon red pepper flakes, 3 cloves Garlic
- Add your chicken stock and mix well.32 ounces unsalted chicken stock
- Next add your escarole and press it all into the soup as much as possible. Place a lid on the soup a let the escarole cook down, about 5 minutes.16 ounces Firm Greens
- Once the escarole has cooked down, add your Parmesan rind, bay leaf, salt, pepper and oregano and mix well.1 teaspoon kosher salt, 1 teaspoon fresh ground black pepper, the rind of Parmesan, 1 bay leaf, 1 teaspoon dried Oregano
- Reduce heat to low and let simmer for at least 15 minutes and while you make your pasta.
Pasta
- Fill medium pot with water and bring to a boil.
- Add a pinch of salt and your pasta to the water once it is boiling and cook to al dente according tot he manufacturers instructions.½ lb ditalini pasta
- Once cooked, drain your pasta and add it back to the pot.
- Drizzle with a little olive oil and mix well.
- Set aside.
Assemble
- Add your meatballs to your soup and gently stir.
- Ladle pasta into soup bowls and then ladle some soup and some meatballs into each bowl with the pasta.
- Top with freshly grated parmesan cheese and good garlic bread (optional).
- Serve with freshly ground black pepper.
Nutrition
Calories: 314kcalCarbohydrates: 30gProtein: 16gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.002gCholesterol: 54mgSodium: 741mgPotassium: 556mgFiber: 4gSugar: 4gVitamin A: 5384IUVitamin C: 6mgCalcium: 106mgIron: 2mg
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