Hearty Italian Wedding Soup
Classic Italian Wedding Soup with tender mini meatballs (or lazy meatballs) and wilted escarole in a flavorful broth - a comforting, customizable bowl of goodness ready in under 45 minutes! Plus, there are variations to make it your own. Makes 2 quarts
Servings: 8 cups
Calories: 88kcal
Ingredients
- 1 pound escarole Roughly chopped and cleaned; about two medium-sized heads in 1 pound.
See NOTE 1.
- 2 tbsp olive oil
- 2 cloves garlic sliced
- 0.5 cup carrots diced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper ground
- 1.5 quarts chicken broth 1 quart = 32 fluid ounces = 4 cups
- 0.5 pound https://feelingfoodish.com/perfect-mini-meatballs/ or lazy meatballs See NOTE 2 for Lazy Meatballs.
- 1/4 teaspoon salt See NOTE 3
For Serving (optional)
- Parmesan cheese
Optional Add-Ins (see NOTE 4)
- 1 cup pasta uncooked
- 15 oz cannellini beans canned
- 2 large eggs
Instructions
Blanche the Escarole:
- Bring a large pot of salted water to boil
- Add cleaned, chopped escarole and cook for 15 minutes or until tender and cooked.
- Drain and set aside. After cool enough to handle, chop and set aside.
To Assemble the Soup
- In a large soup pot (~6-quart capacity), heat two tablespoons of olive oil over medium heat, add sliced garlic, and sauté for 10 to 20 seconds. Be careful not to burn. I take it out as soon as I smell the garlic aroma.
- Add diced carrots and cook for 3-4 minutes until slightly softened.
- Add red pepper flakes and black pepper and cook for 30 seconds
- Add the chicken broth and the blanched chopped escarole and simmer for 10 to 15 minutes.
Add the Mini Meatballs:
- Add the meatballs into the simmering broth (if you have uncooked meatballs or lazy meatballs, they can be dropped directly into the boiling soup to cook for about 4 or 5 minutes; if they are frozen, boil until defrosted and heated through).
Optional Additions (usually choose one only):
- Two options: Small pasta (like acini di pepe, orzo, or small shells): (1). Add 1 cup dry pasta to the soup and cook until al dente (see pasta box directions for time). (2). For the best texture, cook the pasta separately and add it to individual bowls when serving - this keeps the pasta perfectly al dente and prevents it from becoming waterlogged in leftover soup.
- White beans: Add 1 can (15 oz) cannellini beans, drained and rinsed
- Eggs: When the soup is gently simmering, slowly drizzle beaten eggs into the broth while stirring in one direction to create delicate ribbons.
Final steps:
- Taste and adjust salt if needed. Serve hot with optional additional grated Parmesan cheese on the side
Notes
NOTE 1:
One pound of escarole cooked down to approximately 2 cups (not packed down).
NOTE 2:
To make "lazy meatballs," purchase Italian sausage (pork, chicken, turkey, or vegan), remove the casing, and roll it into small meatballs.
NOTE 3:
The chicken stock and cooked escarole are already salted; you may need little to no additional salt.
NOTE 4:
- Traditionally, pasta and beans are not used together.
- If using pasta, you may want to add an extra cup of broth as the pasta will absorb liquid.
- Alternatively, you can cook the pasta separately and add it to individual bowls if you plan to have leftovers (it also prevents the pasta from getting too soft over time).
- Greens: Replace escarole with curly endive, spinach (add last), kale (needs longer cooking), or Swiss chard
- Protein: Turkey/chicken meatballs, beef-pork mix, diced chicken, or white beans (vegetarian)
- Broth: Use vegetable/homemade/canned broth or bouillon cubes
Nutrition
Calories: 88kcal | Carbohydrates: 6g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 335mg | Potassium: 417mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2625IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 4mg