Easy, yummy, warming, and makes good leftovers? What more could you ask for from a soup?
I’ve always loved Italian Wedding Soup and my mom made a mean one when I was growing up (Greeks and Italians have a lot of overlap!). I learned later in life that this isn’t soup necessarily served at weddings, but rather it is describing the marriage of all of the delicious flavors that are in this soup! What a wedding of flavors it is, too 🙂
This soup cooks down really quickly and the most time consuming part is rolling the meatballs. If you are in a pinch, you could probably roll the meatballs the day before and then throw them in the broth when you are ready to make the soup!!
Italian Wedding Soup
- 1 lb. meatloaf mix (beef, pork, veal mix — feel free to use your favorite ground meat but I like this combo)
- 2 shallots, ground
- 3 cloves of garlic, ground
- 1 egg
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tbsp. Italian seasoning
- 1/4 c. fresh basil, julienned
- 1/4 c. fresh parsley, chopped
- 1/2-3/4c. unseasoned bread crumbs, depending on how sticky the meatballs are — you want to be able to roll them
- 1/2 c. grated Romano or Parmesan cheese (I used both)
- 12 c. low-sodium chicken broth
- 1 head escarole, chopped finely (Wegmans sells it pre-chopped and it is a total blessing)
- 1/2 bag baby spinach leaves
- 6-8 oz. acini de pepe or other small pasta(I use 8 oz. but if you like a brothier soup, use less pasta)
- 2 eggs, scrambled
- 1/2 c. additional grated Romano or Parmesan cheese
- additional Parmesan shavings for serving
~ In a small food processor, pulse the shallot and garlic. This allows you to get them into super-small pieces and you won’t be getting big bites of uncooked onion or garlic in your meatballs!!
~ In a large bowl, mix the shallots and garlic with the meatloaf mix. Add the egg, salt, pepper, Italian seasoning, fresh basil, fresh parsley, bread crumbs, and 1/2 c. grated cheese.
~ Using your hands, which are nature’s best spoons, mix all the ingredients together and add more bread crumbs if needed. Roll the entire mixture into small meatballs and set aside.
~ Bring 12 c. chicken broth to a boil. Lower the heat and add the meatballs, one at a time. Stir regularly, making sure they are not sticking together or to the bottom.
~ Add in your greens.
~ Allow them to wilt for a few minutes and then add in your pasta. This lovely mixture should cook for 10 minutes or so or until the pasta is cooked.
~ Take the two additional scrambled eggs and drip them into the broth while stirring, creating ribbons in the broth. Add the additional grated cheese and salt/pepper to taste if needed.
~ Allow all of these flavors to cook together for a few more minutes, allowing the wedding to take place in your soup pot. 🙂
~ Garnish with Parmesan shavings and try not to eat the entire pot for dinner. That was our challenge for the night!! 🙂